Thick tomato soup with rice

Thick tomato soup with rice

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 1 green bell pepper
• 3 cloves of garlic
• 1/4 teaspoon ground hot pepper, optional
• 1/2 cup uncooked rice
• 2 tablespoons tomato paste
• 1 can (450g) tomato in its own juice, chopped
• 4 glasses of water
• 3/4 cup coconut milk
• 1 teaspoon sugar
• a bunch of parsley, finely chopped
• 500 grams of peeled shrimp or chicken fillet, cut into small pieces
• 2 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a bowl, combine shrimp or chicken, lemon juice, salt and black pepper. Set aside.
2. Finely chop the onion, pepper and garlic. In a large saucepan, heat the oil over low heat. Add chopped vegetables and sauté, stirring occasionally, until vegetables are tender, 10-12 minutes.
3. Next, add rice, pepper, salt, tomatoes and water to the pot. Bring the liquid to a boil and cook for 10 minutes.
4. Pour the coconut milk into a saucepan. Bring the soup to a boil again and add the prepared shrimp or chicken. Reduce heat to low and cook until shrimp or chicken is cooked for another 3-5 minutes. Add the parsley and serve.