Cranberry Peanut Rice

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Cranberry Peanut Rice


Cranberry Peanut Rice

Servings 4


  • 1 cup water
  • 1 cup cranberry juice
  • 2 tsp grated orange zest
  • 1 tbsp olive oil salt to taste
  • 1 cup jasmine rice
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped yellow bell peppers
  • 1/4 cup chopped red bell peppers
  • 3 green onions, chopped
  • 1 tsp 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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