Today’s recipe comes from Food&Wine.
It is relatively easy and quick to make. Also quite healthful and tasty!
What you will need:
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
4 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro
1. Chop up the green pepper and onion. Place into pot with the garlic and olive oil. Cook on a medium heat until the soften (about 10 minutes).
2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring the pot to a boil and allow the rice to cook until almost tender (about 10 minutes).
3. Stir the coconut milk into the soup and bring it back to a simmer. Then stir in the shrimp. Stir occasionally for 3-5 minutes and finally add the lemon juice, black pepper, and fresh parsley.
Serve immediately and enjoy!