✤1 tbsp olive oil
✤1 large onion, diced small
✤1 large bell pepper, diced small
✤4 cloves garlic, minced
✤1 cup uncooked brown rice
✤8 cups vegetable stock
✤ salt & pepper, to taste
✤2 cups canned crushed tomatoes with juice
✤1/4 tsp red pepper flakes
✤1- 13.5 oz can unsweetened light coconut milk
✤1/4 cup lemon juice
✤1 lb raw shrimp, shelled & deveined, tails removed
❖Heat the oil in a large stock pot over medium heat. Add the onions, peppers & garlic and sauté for 3-4 minutes.
❖Stir in the rice & sauté 2 minutes, then carefully add the stock, salt & pepper. Reduce heat to low and simmer covered until rice is almost done, about 35 minutes.
❖Stir in the crushed tomatoes, red pepper flakes & coconut milk. Continue to simmer another 10 minutes to develop the flavors.
❖Add in the lemon juice & shrimp, stirring for a couple minutes until shrimp are cooked.
