| 1 1/4 cups chipotle salsa |
| 2/3 cup creamy peanut butter |
| 3 14-1/2-ounce cans low-sodium chicken broth |
| 1 cup unsweetened coconut milk |
| 3 cups cooked rice |
| 3 tablespoons chopped cilantro sprigs |
| Vegetable cooking spray |
| fresh cilantro, for garnish |
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| Place salsa in strainer pressing down lightly to remove excess liquid; reserve salsa in medium bowl. |
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| Combine peanut butter, broth and coconut milk in 2-quart saucepan. Cook over medium heat until heated through, 8 to 10 minutes, whisking frequently. |
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| Meanwhile, in medium bowl, combine reserved salsa, rice and cilantro. Divide rice mixture evenly into 4 custard cups coated with cooking spray, pressing down firmly to set. To serve, invert each custard cup in the center of a soup bowl, remove cup and spoon hot soup around remaining rice mold. Garnish with cilantro sprigs. |
