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January 11, 2012

Spicy Peanut Sauce and Rice


  • Michelle Riley/The HSUS

Serves 4

1 cup (225g) 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 (85g) of tomato paste
5 heaping tablespoons natural peanut butter, unsalted
1 3/4 cup (420ml) 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 (60ml) water. Add the peanut butter and stir in with a cup of water. Add another half cup (120ml) of water and simmer for 20 minutes. Salt to taste.

Mix well and serve on top of the rice.


(per serving)

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

Read more from the Guide to Meat-Free Meals