Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!
Ingredients
- olive oil: 2 Tbsp
- medium onions, very: 2 piece (diced)
- bell peppers, (any color): 2 piece (chopped)
- cloves garlic: 6 piece (minced)
- tomatoes with juice: 1 can (28 ounce can, chopped)
- vegetable broth: 8 cups
- pepper: 0.25 tsp
- red pepper flakes: 0.25 tsp
- uncooked rice: 0.5 cup
- creamy peanut butter: 1 jar (18 ounce jar)
- roasted peanuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
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Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
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When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
