About this recipe:This is an easy, authentic dish that appeals to a wide range of tastes. The combination of ingredients may appear unusual, but even those shy to experiment with new flavours love this one. Vegan friendly!
375g (13 oz) uncooked brown rice
1.4L (2 3/8 pints) water
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons grated fresh root ginger
2 (400g) tins chopped tomatoes
1/8 teaspoon cayenne pepper
275g (10 oz) crunchy natural peanut butter
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Method Prep:15min › Cook:30min › Ready in:45min
Place rice and water in a large saucepan and bring to the boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
Heat olive oil in a large saucepan over medium low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.