My friend's daughter cooks this kind of stuff all the time. Anyway, she sent me this recipe so I can make it myself. INGREDIENTS 30 ml olive oil 220 g onions, very finely diced 2 large bell peppers, (any color) finely chopped 30 g garlic, minced 1 (28 ounce) can chopped tomatoes with juice 1895 ml vegetable broth 0.5 g pepper 0.8 g red pepper flakes 90 g uncooked rice 511.2 g creamy peanut butter chopped roasted peanuts (optional) DIRECTIONS 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. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
