![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Z5KYFCYGBArGWXBan3uUaywrmbs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/155649-9676a538b083437199bc646f9032d33e.jpg)
Ingredients
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2 tablespoons olive oil
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2 medium onions, very finely diced
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2 large bell peppers, (any color) finely chopped
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6 large cloves garlic, minced
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1 (28 ounce) can chopped tomatoes with juice
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8 cups vegetable broth
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¼ teaspoon pepper
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¼ teaspoon red pepper flakes
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½ cup uncooked rice
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1 (18 ounce) jar creamy peanut butter
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½ cup chopped roasted peanuts
Directions
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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.
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Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
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When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Nutrition Facts (per serving)
459 | Calories |
33g | Fat |
31g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 459 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 6g | 32% |
Sodium 777mg | 34% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 6g | 23% |
Total Sugars 11g | |
Protein 17g | 35% |
Vitamin C 36mg | 40% |
Calcium 83mg | 6% |
Iron 3mg | 16% |
Potassium 642mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.