In a large nonreactive soup pot, sautÃ© the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sautÃ© for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.
Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.
Core (Plus points for PB.)