A savory, spiced rice dish infused with creamy peanut butter, smoked paprika, and soy sauce, offering a warm and comforting vegan meal or side dish

2 cups uncooked long grain rice

½ tablespoon onion powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne

3 cups vegetable stock

3 tablespoons soy sauce

5 tablespoons peanut butter (preferably natural with just peanuts and oil)

Salt to taste

Cook Mode Prevent your screen from going dark

Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice with onion powder, garlic powder, smoked paprika, and cayenne. Stir to coat evenly.
Add the vegetable stock and soy sauce to the pan, stir, and cover with a tight-fitting lid.
Bring to a lively simmer over high heat. Once simmering, reduce the heat to low and cook undisturbed for 13 minutes.
Remove the pan from heat and let the rice steam with the lid on for an additional 10 minutes.
Fluff the rice with a fork, then stir in the peanut butter until well coated.
Taste and add salt as needed.
Serve hot, warm, or at room temperature.