INGREDIENTS

1 tablespoon peanut oil
1 clove garlic, minced
1 28-ounce can chopped tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
1 cube(s) LINZ® Chicken Bouillon Cube
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 cup white rice
6 scallions, chopped
1/4 cup salted peanuts, roughly chopped

PREPARATION

• In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, 1 cube(s) LINZ® Chicken Bouillon Cube , 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.