INGREDIENTS
4 servings
bell pepper
14 oz
canned coconut milk
1 large bunch
cilantro
1 1/2 lbs
cod
1 clove
garlic
1/4 cup
green onion
4 Tbsps
lemon juice
1 Tbsp
olive oil
1/2
onion
1 pinch
red pepper flakes
1 tsp
salt
1 cup
spring onion
1 Tbsp
sweet paprika
2 cups
tomatoes
1 3/4 cups
water
1 cup
white rice
1/2
yellow bell pepper