Peanut Butter Rice

Okay, hear me out—peanut butter and rice? YES. This recipe is a total game-changer. It’s creamy, savory, a little tangy, and packed with flavor. It comes together with pantry staples and is super customizable depending on what you've got on hand. Whether I need a quick lunch, an easy side, or a comforting bowl of something cozy, this peanut butter rice hits the spot every time.

Course Breakfast, Main Course

Cuisine African, Southeast Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 281kcal

Author Rachel

Ingredients

1 cup brown rice uncooked
2 cups low-sodium vegetable broth
¼ cup all-natural peanut butter
1 tablespoon low-sodium soy sauce *
1 tablespoon apple cider vinegar or brown rice vinegar
1 teaspoon hot sauce to taste
½ teaspoon garlic powder
½ teaspoon onion powder

Optional Mix-ins

1 cup frozen peas
1 cup frozen edamame
2-3 stalks green onion sliced

Instructions

Cook the rice according to package instructions using the the broth instead of water. A general guide is to rinse the rice under cold water. In a medium saucepan, combine the rice and broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the peanut butter, soy sauce, apple cider vinegar, hot sauce, garlic powder, and onion powder. Mix until well combined.
Add the optional mix-ins if desired, allowing it to heat through for about 5 minutes, stirring occasionally.

Notes

Leftovers: Refrigerate in an air-tight container up to 3-4 days.

More Protein: Add some extra edamame or tofu.

Likes it Spicy: Add red pepper flakes.

Nutrition