Description
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
- 2 tablespoons olive oil
- 2 medium onions, very finely diced
- 2 large bell peppers, (any color) finely chopped
- 6 large cloves garlic, minced
- 1 (28 ounce) can chopped tomatoes with juice
- 8 cups vegetable broth
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ½ cup uncooked rice
- 1 (18 ounce) jar creamy peanut butter
- ½ cup chopped roasted peanuts
Instructions
- 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.
- Add rice to soup and stir. Reduce heat
- cover
- and simmer 25 minutes
- or until rice is tender.
- When rice is cooked
- whisk in peanut butter and return to a simmer
- and serve. Garnish with chopped roasted peanuts
- if desired.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 10