Ingredients
- ½ Tbsp. canola oil
- 1 clove garlic, minced
- 1 (28 oz.) can low-salt chopped tomatoes, undrained
- 1 (6 oz.) can tomato paste
- ½ cup natural peanut butter
- 4 cups low-sodium vegetable broth
- 1 Tbsp. balsamic vinegar
- ¼ tsp. cayenne pepper
- ½ tsp. salt
- ½ cup brown rice
- 6 scallions, chopped
- ¼ cup coarsely chopped peanuts
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Instructions
- Heat oil in a medium saucepan over medium heat and cook garlic until fragrant (1 minute).
- Whisk in the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt.
- Bring to a boil. Add the rice and reduce heat to low. Cover and cook until rice is tender (45 minutes).
- Garnish with scallions and peanuts to serve.