Recipe Details | Rick's Cooking School

Ingredients

• 2 tablespoons olive oil
• 1 red sweet pepper
• 4 cloves garlic
• 1/2 cup long grain rice
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 28 ounce can crushed tomatoes
• 4 cups water
• 1 cup coconut milk, unsweetened
• 1 pound medium shrimp, shelled, devained and cut into 1 inch pieces
• 1/4 teaspoon black pepper
• 3 tablespoons fresh lemon juice
• 1/2 cup parsley