Cranberry Peanut Rice

by Amy Wood

Cranberry Peanut Rice

Our colorful rice recipe is a perfect Spring side. All Recipes Cranberry Peanut Rice European Print Recipe
Yields: 4 Servings
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 cup water
1 cup cranberry juice
2 teaspoons grated orange zest
1 tablespoon olive oil
salt to taste
1 cup jasmine rice
½ cup chopped roasted peanuts
¼ cup chopped green bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped red bell pepper
3 green onions, chopped
1 teaspoon salt
white pepper to taste
1 cup dried cranberries, coarsely chopped


In a 2-quart saucepan, bring the water, cranberry juice, orange zest, olive oil and salt to a boil. Stir in the rice. Cover the sauce pan and simmer the rice 25-30 minutes or until the rice is cooked and the liquid has totally evaporated.

Empty the rice into a large serving bowl and add the peanuts, peppers and onion. Just before serving, season the rice with salt and pepper and add the dried cranberries, gently folding them in to prevent the rice from becoming sticky.



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