Use leftover brown rice, or cook 1 cup of brown rice according to package directions or our post, How to Cook Brown Rice. (You’ll end up with about 3 to 4 cups cooked rice, the remainder of which you can refrigerate or freeze for later.)
Chop onion to yield about 3/4 cup. Heat 1 tablespoon butter or oil over medium-low heat in the saucepan (or in a skillet if you’re using the saucepan to cook rice), then add onion. Cook and stir while you continue.
Chop celery and optional bell pepper, and add to onions. Cook and stir another 3 to 5 minutes, or until vegetables have softened somewhat.
Add peas and broth (or water). Simmer (covered) over low heat about 15 minutes, or until peas are soft. Uncover and simmer another 15 minutes to cook off some of the liquid.
Stir in 2 tablespoons butter, Worcestershire sauce, salt, hot sauce, and pepper. Continue simmering (uncovered) another 15 to 30 minutes, or until most of the liquid has cooked off and peas are very tender.
Add peanut butter if desired, then adjust seasonings to taste.
Serve with brown rice on the side, or stirred into the peas. Thinly slice green top portion of a green onion, and sprinkle over the peas if desired.