I first tasted a variation of this at a personal favorite Austin spot, Austin Java. Since then, I’ve tried several recipes, and this is a simple, delicious one. It has a distinctive flavor and is a great vegetarian option. I often add a bit of curry, as well, but I don’t worry about garnishing. Enjoy!
Hands-On Time: 10m
Total Time: 30m
1 tablespoon peanut oil (can substitute olive oil or butter)
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 salt
1 cup white rice
6 scallions, chopped (optional for garnish)
1/4 cup salted peanuts, roughly chopped (optional for garnish)
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.