Ingredients
2tbspcooking oil
1onion
1green bell pepper
3garlic cloves
¾cuplong-grain rice
¼tspred pepper flakes
1¾tspsalt
1¾cupstomatoes in thick puree,(from one 15 oz can), canned, crushed
5cupswater
1cupunsweetened coconut milk,canned
1½lbmedium shrimp
¼tspfresh ground black pepper
1tbsplemon juice
½cupfresh parsley,or cilantro, chopped
Preparation
In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.
Bring to a boil and cook for about 10 minutes until the rice is almost tender. Stir the coconut milk into the soup.
Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, for 3 to 5 minutes until the shrimp are just done. Stir in the black pepper, lemon juice, and parsley.
Serve warm, and enjoy!
