Ingredients 1 tablespoon peanut oil 1 clove garlic, minced 1 28-ounce can chopped tomatoes, undrained 1 6-ounce can tomato paste 1/2 cup creamy peanut butter 4 cups chicken broth 1 tablespoon balsamic vinegar 1/4 teaspoon cayenne pepper 2 teaspoons kosher salt 1 cup white rice 6 scallions, chopped 1/4 cup salted peanuts, roughly chopped How to Make It In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts. Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.