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Ingredients
- 1 1/3 cups Peanut Butter, Creamy
- 6 tablespoons Brown Sugar
- 6 teaspoons mince Garlic, Cloves
- 2 teaspoons Roasted Red Chile Paste
- 15 ounces Stewed Tomatoes
- 1 1/4 cups dice Onion
- 3 cups dice Bell Pepper, Green
- 1 1/2 cups Water
- 3 tablespoons Soy Sauce
- 4 tablespoons juice Lime
Serving Day Ingredients
- 1 cup White Rice, Long-Grain
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in a slow cooker.
- Cook on high in slow cooker for 3-4 hours or low for 6-8 hours.
- Cook rice on stovetop according to package directions.1
- Serve satay over rice.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients in a bowl. Divide among indicated number of gallon freezer bags.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Cook on high in slow cooker for 3-4 hours or low for 6-8 hours.
- Cook rice on stovetop according to package directions.
- Serve satay over rice.