3 cloves minced garlic

1 cup chopped onions

¼ teaspoon crushed red pepper flakes

1 red bell pepper

1 cup chopped fresh tomatoes

2 to 2 ¼ cups vegetable broth

½ cup grated unsweetened coconut

½ teaspoon thyme

¼ cup chopped fresh coriander

Salt and black pepper to taste

Vegetable oil for cooking

 

Take red bell pepper, remove seeds and stem before dicing. Heat oil in soup pot and cook onions and garlic until softened. Carefully add red bell pepper, tomatoes, broth, rice, coconut, red pepper flakes and thyme. Heat until boiling, then reduce to a simmer. Cook until rice is done. Taste and add salt and pepper as needed. Stir in black eyed peas and chopped coriander before serving.