Tomato-Vegetable Rice with Peanut Butter

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant rice pilaf simmered with tomatoes, mixed vegetables, and a subtle peanut butter depth for a comforting meal. This West African-inspired vegetarian recipe, ready in about 35 minutes, pairs basmati rice, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed basmati rice
• 2 medium, diced tomatoes
• 1 medium, diced onion
• 1/2, diced bell pepper
• 1/2 cup, diced carrots
• 2 cloves, minced garlic
• 2 tbsp peanut butter
• 2 cups vegetable broth
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 tbsp, chopped parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and garlic, and cook for 3 minutes until softened. Add diced bell pepper and carrots, and cook for 5 minutes until slightly tender.
2. Step 2: Stir in 2 tbsp peanut butter and 1/2 tsp cumin, cooking for 1 minute to combine. Add diced tomatoes and cook for 2 minutes until they break down.
3. Step 3: Add rinsed rice, 2 cups vegetable broth, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
4. Step 4: Fluff rice with a fork, stir in 2 tbsp chopped parsley, and serve immediately.