Senegalese Peanut Soup with Spicy Rice Timbales

Ingredients

  • 3 cups cooked Jasmati® Rice
  • 1 1/4 cups chipotle salsa
  • 2/3 cup creamy peanut butter
  • 3 (14.5 oz) low-sodium chicken broth
  • 1 cup unsweetened coconut milk
  • 3 tablespoons cliantro, chopped
  • Vegetable cooking spray
  • Fresh cilantro, for garnish

Preparation

  • Prepare rice according to package directions.
  • Place salsa in strainer pressing down lightly to remove excess liquid; reserve salsa in medium bowl.
  • Combine peanut butter, broth and coconut milk in 3 quart saucepan. Cook over medium heat until heated through, 8 to 10 minutes, whisking frequently.
  • Meanwhile, in medium bowl, combine reserved salsa, rice and cilantro. Divide rice mixture evenly into 4 custard cups coated with cooking spray, pressing down firmly to set.
  • To serve, invert each custard cup in the center of a soup bowl, remove cup and spoon hot soup around remaining rice mold. Garnish with cilantro sprigs.
*Courtesy of USA Rice Federation.