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For peanut lovers, this soup is a knockout.

Servings: 6


2 tablespoons vegetable oil

1 cup chopped onions

1 red pepper, chopped

2 teaspoons chopped garlic

¼ cup rice

4 cups chicken stock or broth

1 cup chopped canned tomatoes with juice

½ teaspoon red pepper flakes, or to taste

Salt and black pepper to taste

½ cup chunky peanut butter

1 teaspoon chopped fresh thyme, or ¼ teaspoon dried


Heat oil in soup pot over medium heat. Add onions, peppers and garlic and sauté until soft, about 5 minutes. Add rice, stock and tomatoes with juice, pepper flakes, salt, and pepper.

Simmer for 45 minutes or until rice is soft. Whisk in peanut butter until well blended. Simmer for 5 minutes. Season well with salt and pepper. Serve in bowls. Sprinkle each bowl with thyme.

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