48 oz chicken broth
1 can coconut milk (12 to 14 oz)
3 strips bacon and grease
1 green pepper
1 large carrot
1/2 large potato
1 jar Handsome Carver’s Chipotle Peanut Butter
2 cups rice
Salt and pepper
Dice the onion, pepper and carrot, and cut the potato into bite size pieces.
Bring the chicken broth to a boil and add the potato. Wait 5 minutes, then add the carrots. Wait another 5 minutes then add the onion and pepper.
While the vegetables are cooking, pan fry the bacon. Cut the bacon into bite size pieces and add it (along with all of the grease) after the onion and pepper have been in for 5 minutes.
Add the coconut milk. Turn to a low-medium heat and add the chipotle peanut butter and stir until incorporated. Let simmer for 20 minutes.
While the soup is simmering, cook the 2 cups of rice.
Turn the soup to a low heat and add the cream. Do not let it boil once the cream is in, but cook on a low heat for another 10 minutes. If desired, add salt and/or pepper.
Add a scoop of rice to each bowl, take the soup off the heat and pour it over the top of the rice. If desired, serve with chives and chopped peanuts on the side, or in the bowl once it’s been served.