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.
Preparation Time: 10 minutes
Yield: 4 person(s)
Cooking Time: 35 minutes
