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Source: USA Rice Federation

Senegalese Peanut Soup With Spicy Rice Timbales
Rich, filling peanut soup is even better when served with rice timbales jazzed up with some chipotle salsa and cilantro.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
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1 1/4 cups chipotle salsa
Three 14 1/2-ounce cans low-sodium chicken broth (about 5 1/2 cups)
1 cup unsweetened coconut milk
2/3 cup creamy peanut butter
3 cups cooked long-grain rice
3 tablespoons chopped cilantro sprigs
Vegetable cooking spray
Fresh cilantro, for garnish




Strain the salsa through a sieve into a bowl or over the sink. Press on the solids to remove as much liquid as possible. Discard the liquid and reserve the solids.


Heat the broth, coconut milk and peanut butter in a 2-quart saucepan over medium heat for 8 to 10 minutes or until hot, whisking frequently. Cover the pot to keep the soup warm.


Mix the reserved salsa with the rice and cilantro. Divide the mixture evenly into 4 ramekins or custard cups coated with cooking spray. Press the rice mixture firmly into the cups. Invert each ramekin in the center of a soup bowl. Lift the ramekin off the rice and then spoon the soup around the rice mold.


Serve the soup garnished with cilantro.


Per Serving: 611 calories; 35 g fat; 1768 mg sodium; 60 g carbohydrate; 6 g fiber; 20 g protein


Courtesy "Rice to the Rescue!" contest winner: Mary Louise Lever






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