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January 11, 2012

Spicy Peanut Sauce and Rice

vegetables and peanut sauce over rice

Michelle Riley/HSUS

Serves 4

1 cup rice, cooked
3 tablespoons peanut oil
2 large vegetable bouillon cubes (10 grams each)
1 large onion, chopped
5 to 6 small dried hot peppers, crumbled (a teaspoon or more, to taste)
3 medium carrots, chopped
2 large tomatoes, chopped
Half of a 6-ounce can of tomato paste
5 heaping tablespoons natural peanut butter, unsalted
1-3/4 cup water
1/2 teaspoon salt, or to taste

If you can find them, West African hot peppers will be most authentic, but any spicy pepper will do.

In a large skillet, saute the bouillon cubes, onion, and peppers in oil, stirring so that the bouillon dissolves in the oil. When the onions are translucent, add the carrots and simmer, covered, until they are tender.

Add the tomatoes and simmer briefly. Add the tomato paste and stir in with 1/4 cup water. Add the peanut butter and stir in with a cup of water. Add another half cup of water and simmer for 20 minutes. Salt to taste.

Mix well and serve on top of the rice.

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 354
Fat: 22 g
Carbs: 59 g
Fiber: 6 g
Sodium: 1181 mg
Protein: 14 g

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