Instructions: In a two-quart saucepan cook the onions and garlic in the butter until tender. Add the rice, stir to coat with butter and cook for about another minute.

Add the broth and bring to a boil.

Reduce to a simmer and cook for about 40 minutes or until rice has burst and is tender but still a little chewy.

Drain excess water and add the peanuts and pepper to taste. May require a little salt..

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