Description
This Easy Peanut Butter Rice recipe combines fluffy long grain rice with a flavorful blend of spices, vegetable stock, soy sauce, and creamy peanut butter to create a comforting and protein-rich dish perfect for a quick meal.
Ingredients
Rice and Spices
- 2 cups uncooked long grain rice
- ½ Tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Liquids and Seasoning
- 3 cups vegetable stock
- 3 Tablespoons soy sauce
- 5 Tablespoons peanut butter*
- Salt to taste (about ¼ teaspoon recommended)
Instructions
- Rinse the rice: Rinse the rice under cold running water until the water runs clear to remove excess starch and prevent mushy texture.
- Combine rice and spices: In a medium-sized saucepan, add the rinsed rice and the onion powder, garlic powder, smoked paprika, and cayenne pepper. Mix well to evenly distribute the spices.
- Add liquids: Pour in the vegetable stock and soy sauce, stirring to combine all ingredients. Cover the saucepan with a tight-fitting lid to trap the steam.
- Cook rice: Bring the mixture to a lively simmer over high heat, then reduce to low heat and cook undisturbed for 13 minutes with the lid on.
- Steam off heat: Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam and become tender.
- Finish with peanut butter and salt: Remove the lid and fluff the rice gently with a fork. Stir in the peanut butter until the rice is coated evenly. Add salt to taste, considering the saltiness of the stock and soy sauce.
- Serve or store: Serve immediately or let the rice cool to warm or room temperature. Refrigerate in a covered container if storing, for up to five days.
Notes
- Rinsing the rice properly is essential to avoid mushy rice.
- Adjust the amount of salt according to the saltiness of your vegetable stock and soy sauce.
- Use crunchy or smooth peanut butter according to preference; natural peanut butter works best for flavor.
- The dish can be served warm, at room temperature, or cold as a salad base.
- Store leftovers in an airtight container in the refrigerator for up to five days.
