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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon peanut oil |
1 clove garlic, minced |
1 28-ounce can chopped tomatoes, undrained |
1 6-ounce can tomato paste |
1/2 cup creamy peanut butter |
4 cups chicken broth |
1 tablespoon balsamic vinegar |
1/4 teaspoon cayenne pepper |
2 teaspoons kosher salt |
1 cup white rice |
6 scallions, chopped |
1/4 cup salted peanuts, roughly chopped |
Directions:
1. In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.
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