Nutty and savory Peanut Butter Rice that only requires 5 minutes of actual cooking. A delicious one-pot dish that is a quick, wholesome, and healthy delight!
Disclaimer: This is traditionally an African peanut butter rice recipe that originates from Zimbabwe and called mupunga unedovi. My version is NOT the authentic version as I’ve added soy sauce into the mix. Plus, the original version is usually mushy.
From my research, you can find this dish in most homes in Zimbabwe. You can check out this YouTube video from ZimboKitchen if you’re interested.

Why You Will Love This Recipe
- 🌱 Healthy Delight: Enjoy guilt-free Peanut Butter Rice – a tasty vegetarian & vegan bowl packed with protein and healthy fats.
- 🍚 Easy Peasy Cooking: No chopping required!
- 🕒 Quick: Ready in 15 minutes, and you only need 3 minutes of real cooking to mix the peanut butter sauce!
- 🌶️ Mild or Wild Option: Whether you like it spicy or mild, this recipe is customizable to suit your taste buds perfectly.
- 🌈 Customizable: Get creative! Add your favorite veggies or protein and make it a meal.
- 🍽️ One-Pot Dish

Ingredients
- Brown Rice: A hearty and wholesome base that adds a nutty flavor.
- I use long-grain Basmati rice for this because I don’t want the grains to get sticky.
- Feel free to sub with regular brown rice, but refrain from using short-grain rice if you don’t want the rice to be sticky.
- Peanut Butter: The star of the show, bringing a creamy, nutty indulgence when used as a peanut sauce.
- Soy Sauce: A savory umami boost that takes this Peanut Sauce Rice up a notch. It’s a must!
And three optional spices & garnish:
- Garlic Powder: Elevate the flavor profile with a hint of garlic, adding aromatic undertones.
- Feel free to substitute with 1 cloves of finely minced garlic. Add the minced garlic to the pot of uncooked brown rice so you won’t have the aftertaste of raw garlic.
- Cayenne Pepper: A pinch of heat; customize the spice level to your liking.
- Coriander: Surprisingly, they pair really well with peanuts! But of course, only add this if it doesn’t taste like soap to you! 😉

Step-by-step Instructions
Step 1: Cook the Rice
Cook the rice following package instructions.
For a general guide, use 2 cups of water for every 1 cup of brown rice. Bring it to a boil, then reduce heat to low and simmer until cooked; no stirring is needed.
Taste-test after 10 minutes; add water if necessary to prevent burning. It could take anywhere between 10-30 minutes to cook brown rice, depending on the brand.
Once the rice is done and fluffy, turn off the heat. If the rice is sticky at the bottom, cover with a lid for 3-5 minutes so the rice won’t stick anymore.



Step 2: Mix with the Peanut Butter Sauce
While waiting, break apart any clumped peanut butter with the back of a spoon.
In a bowl, mix the peanut butter, soy sauce, and optional spices (garlic powder, cayenne pepper).


Pour the peanut butter sauce/mixture into the rice pot, then mix, ensuring all grains are well coated.



Garnish with coriander if using. Serve warm and enjoy your Peanut Sauce Rice!

What should I do if my rice is still hard after cooking?
Don’t worry, you can just add a bit more water (around 1/4 cup of water) to your saucepan and continue cooking on low heat. Repeat this as many times as necessary until your rice is cooked.

Top Tips
- Rice – Avoid using short-grain rice such as sushi rice, risotto rice, or Spanish bomba rice as they are stickier.
- Peanut Butter – Choose 100% natural peanut butter with only peanuts listed as the ingredient, as many peanut butter include added sugar and other additives.
- Cover / Not Cover the Pot – While some people advocate for covering your pot of rice, I don’t find this necessary.
- I don’t usually cover my pot since it’s easier for me to check whether my rice is done.
- Plus it also means fewer dishes for me. But feel free to cook your rice covered, or in any way you’re used to!
- Quick Serving – If you’re tight on time, this recipe is already delicious with frozen peas! Simply microwave your green peas and you’re done!
Serving Suggestions
This rice peanut butter pairs well with my Easy Marinated Tofu, like what I had done below. I’ve also added some frozen peas which I microwaved to defrost for extra veggies! Easy peasy!




They also pair really well with my Indonesian Sticky Tempeh recipe. Because even though this is traditionally a Zimbabwean peanut butter rice recipe, peanut sauce is a very Indonesian thing too so of course they pair well!
This rice with peanut butter sauce also goes well with my Vegan Jackfruit Rendang recipe (Indonesian curry-like dish) or with my Roasted Tandoori Vegetables.
Jazz It Up
Make this a one-pot meal by dumping in some frozen vegetables, to the uncooked rice. You can also add some finely chopped fresh vegetables like carrots and onions to the pot.
For more protein, add some tofu into the mix, or check out my 5-Minute Easy Marinated Tofu, which will be done marinating just in time when your rice is done. Of course, you can also make peanut butter fried rice with this, especially if you have leftover rice.
In terms of presentation, garnish is key. You can add some red pepper flakes and your herbs of choice to make this dish stand out.
Or if you’re amping up the presentation, pack the rice into a small circular bowl. Then put a plate on top of it and invert it to make a neat peanut rice dome, like what I did here in my Malaysian blue jasmine rice!

Storage and Meal Prep Instructions
Storage: Store any leftover Peanut Butter Rice in an airtight container in the refrigerator. Consume within 5 days.
Meal prep: This rice with peanut butter is meal prep-friendly! Cook a larger batch, divide it into individual portions, and refrigerate for quick and easy meals throughout the week. Reheat in the microwave or on the stovetop, adding splashes of water if it gets too dry.
Freezing: I do not recommend freezing this rice and peanut butter since the texture might change as rice tends to get grainy when frozen.


FAQ
Want More Recipes Like This?
Check out my Peanut Avocado Sushi for another savory peanut recipe. Or try my Avocado Bagel Sandwich!
And for more saucy (& spicy) recipes, check out my Kimchi Aioli, Gochujang Aioli, or my Tandoori Mayonnaise. All three sauces are oil-free but taste just as creamy as ever!
3-Ingredient Peanut Butter Rice (Peanut Sauce Rice)

Ingredients
- 1 cup uncooked brown rice (200 grams), I used basmati but feel free to sub with other brown rice
- 2 cups water to cook the rice, or adjust according to package instructions
- 2 Tablespoons peanut butter
- 1 Tablespoon soy sauce (15 ml)
And the OPTIONAL spices & garnish
- ½ teaspoon garlic powder
- a pinch cayenne pepper adjust according to preference
- coriander chopped (for garnish)
Instructions
Cook the Rice
- Cook the rice according to package instructions.1 cup uncooked brown rice, 2 cups water
- If it's missing, a general instruction is to use 2 cups of water for every 1 cup of rice used. Bring it to a boil in a saucepan or a small pot, then reduce the heat to low once boiling.Simmer on low heat until the rice is cooked, doing a taste test after the first 10 minutes. You do NOT have to stir your rice at all so you can just leave it as it is.
- To prevent burning, add more water every now and then if the rice is still uncooked but if there is no more water in the pan.
- Once the rice is done, turn off the heat.
- If the bottom of the rice is sticking to the pot, cover the pot with a lid for 3-5 minutes. This will trap the steam so the bottom doesn't stick. Skip this step if your rice doesn't stick to the bottom of the pan.
Mix with the Peanut Butter Sauce
- While waiting, if your peanut butter is clumping together, use the back of the spoon to press and break apart your peanut butter.2 Tablespoons peanut butter
- To the bowl containing your peanut butter, add the soy sauce and the optional spices (garlic powder and cayenne pepper). Then mix the sauce mixture.1 Tablespoon soy sauce, 1/2 teaspoon garlic powder, a pinch cayenne pepper
- Now pour the peanut butter mixture into the rice pot (which contains the cooked rice) and mix until all the rice grains are well coated. Garnish with the optional coriander if using.coriander
- Serve while warm and enjoy!Feel free to add some extra protein as you wish.
Notes
- Rice – Avoid using short-grain rice such as sushi rice, risotto rice, or Spanish bomba rice as they are stickier.
- Peanut Butter – Choose 100% natural peanut butter with only peanuts listed as the ingredient, as many peanut butters include added sugar and other additives.
- Cover / Not Cover the Pot – While some people advocate for covering your pot of rice, I don’t find this necessary.
-
- I don’t usually cover my pot since it’s easier for me to check whether my rice is done.
- Plus it also means fewer dishes for me. But feel free to cook your rice covered, or in any way you’re used to!
-
- Quick Serving – If you’re tight on time, this recipe is already delicious with frozen peas! Simply microwave your green peas and you’re done!
- Storage: Store any leftover Peanut Butter Rice in an airtight container in the refrigerator. Consume within 5 days.
- Meal prep: This recipe is meal prep-friendly! Cook a larger batch, divide it into individual portions, and refrigerate for quick and easy meals throughout the week.
- Reheat in the microwave or on the stovetop, adding splashes of water if it gets too dry.
- Freezing: I do not recommend freezing this rice and peanut butter since the texture might change as rice tends to get grainy when frozen.
My first adventurous recipe, and it turned great!
Love this combo, makes for a more fulfilling meal.
Was a bit skeptic with this combo but I tried it anyway to use up my peanut butter. It’s actually really good. Just served it with some grilled veggies and it was delicious.