• Hands-On Time: 10 minutes
  Total Time: 30 minutes
  Makes 4 to 6 servings
• 1 tablespoon peanut oil
  1 clove garlic, finely chopped
  1 28-ounce can diced tomatoes, undrained
  1 6-ounce can tomato paste
  1/2 cup creamy peanut butter
  4 cups low-sodium chicken broth
  1 tablespoon balsamic vinegar
  1/4 teaspoon cayenne pepper
  2 teaspoons kosher salt
  1 cup long-grain white rice
  6 scallions (white and light green parts), chopped
  1/4 cup salted peanuts, roughly chopped

In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.

Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.