INGREDIENTS
6 servings
basmati rice
29 oz
canned diced tomatoes
1 cup
cilantro
6 cloves
garlic
6
green onions
2 lb
shrimp
28 oz
light coconut milk
1 tbsp
lime juice
1 tbsp
olive oil
1 large
red bell pepper
1/2 tsp
red pepper flakes
6 servings
salt and pepper