Rating: 3.5 stars
62 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 17
  • 1 star values: 4
Emma Knowles

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Credit: Sang An

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium saucepan over medium heat. Cook the garlic until fragrant, 1 minute.

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  • Add the tomatoes (and their juices), tomato paste, peanut butter, broth, vinegar, cayenne, and 1 teaspoon salt. Whisk to combine. Bring to a boil.

  • Add the rice, reduce heat to low, cover, and cook until the rice is tender, 15 to 20 minutes.

  • Ladle the soup into bowls and garnish with the scallions and peanuts.

Nutrition Facts

588 calories; fat 26g; saturated fat 6g; cholesterol 5mg; sodium 1326mg; protein 23g; carbohydrates 67g; sugars 14g; fiber 7g; iron 5mg; calcium 33mg.
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