Ingredients

• 2 tablespoons olive oil
• 2 medium onions , very finely diced
• 2 large bell peppers , any color
• 6 large cloves garlic , minced
• 1 , 28 ounce
• 8 cups vegetable broth
• 0.25 teaspoons pepper
• 0.25 teaspoons red pepper flakes
• 0.5 cups uncooked rice
• 1 , 18 ounce
• 0.5 cups chopped roasted peanuts

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition per serving