America’s Choice
for Medium-Grain Rice

Spicy Peanut Soup

Serves 8 to 10

A contest winning recipe from 1994 ...


1 cup Water Maid® Medium Grain Rice or River® White Rice
1 Tbsp vegetable oil
1 onion, chopped
1 sweet potato, peeled and diced
2 each minced garlic
8 cups chicken broth
1 tsp dried crushed thyme leaves
1/2 tsp ground cumin powder
1 1/2 cups thick and chunky style salsa
3 cans (16 oz.) garbanzo beans, drained and rinsed
1 zucchini, unpeeled and diced
2/3 cup creamy peanut butter


In a large saucepan, heat vegetable oil over medium-high heat and sauté onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).

Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.

Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes).  Add peanut butter and stir until completely combined. Remove from heat.

*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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