Jaime  Jan 14 2006 - 7:21pm  Entree   

Servings:
4-6 servings
Preparation Time:
0.5 hours
Ingredients

• 1 Tbs. peanut oil
• 1 clove garlic, minced
• 28 oz can chopped tomatoes, undrained
• 6 oz can tomato paste
• 1/2 cup creamy peanut butter
• 4 cups chicken broth
• 1 Tbs balsamic vinegar
• 1/4 tsp cayenne pepper
• 2 tsp kosher salt
• 1 cup white rice, uncooked
• 6 chopped scallions
• 1/4 cup salted peanuts, roughly chopped

Cooking Instructions
In a medium to large sauce pan, 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 the heat to low, cover and cook for 20 min. Ladle into individual bowls and garnish with scallions and peanuts.
Source:
Real Simple Magazine
Notes
I added a little more cayenne. This is a very filling soup.