Got the basic recipe for this one from and used it in my last cooking class at the Gray Goose Cookery.  It is super simple to make, and everybody loved it.  I altered the original recipe a bit, based on some of the comments – using salsa instead of one of the cans of tomatoes, and added more rice and MUCH more peanut butter.  I made it with both smooth and chunky peanut butter, but preferred the added crunch of the crunchy style.  I also made it with both frozen and fresh peppers – fresh was definitely better.  Overall prep time is about 15 minutes, cook time about 45 minutes.

Here it is:  Enjoy!

·         2 tablespoons olive oil
·         2 medium onions, chopped
·         2 large red bell peppers, chopped
·         4 cloves garlic, minced
·         1 14.5 oz can crushed tomatoes, with liquid
      1 jar chunky medium salsa
·         8 cups chicken broth or stock
·         1/4 teaspoon pepper
·         ¼ teaspoon red  pepper flakes
·         1/2 teaspoon chili powder 
·         1 jar extra crunchy peanut butter
·          3/4 cup  uncooked brown rice ( Much quicker to use minute rice)
1.     Heat oil in a large stock pot over medium high heat. Cook onions, garlic and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2.     Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

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