Brazilian Shrimp Soup

Brazilian Shrimp Soup
adapted from foodandwine.com

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 c long-grain rice
1/4 tsp red-pepper flakes
1 3/4 tsp salt
1 can crushed or petite diced tomatoes (15 ounce)
5 cups water
1 can unsweetened coconut milk
1 1/2 lbs large shrimp, shelled and cut in half horizontally
1/3 tsp black pepper
1 tbsp lemon juice
1/2 cup chopped fresh cilantro

Directions:
In a large pot, heat the oil over medium heat.  Add onion, bell pepper, garlic, and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.  Add the rice, red-pepper flakes, salt, tomatoes, and water to pot.  Bring to a boil and cook until the rice is almost tender, about 10 minutes.  Stir in the coconut milk.  Bring back to a simmer and then stir in the shrimp.  Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.  Finally, stir in the black pepper, lemon juice, and cilantro.