Healthy Eating: Spicy African Rice and Peanut Stew
This hearty stew also can be made without the addition of peanut butter, but it tastes better when it’s included.
1 tablespoon canola oil
1 large onion, chopped
1 medium sweet potato, peeled and diced
2 garlic cloves, minced
1 teaspoon thyme
1/2 teaspoon cumin
8 cups chicken broth
1 cup uncooked white rice
3 cups salsa
2, 16 ounce cans garbanzo beans, drained and rinsed
1 zucchini, cut into 1/4-inch slices
1/2 cup creamy or chunky peanut butter
Heat the oil in a stockpot, until hot. Add the onion and sweet potato and saute until the onion is tender. Add the garlic, thyme and cumin and continue to cook for 1 minute. Stir in the broth and rice, bring to a boil and then reduce to a simmer, stirring frequently. When the rice and vegetables are tender; stir in the salsa, garbanzo beans and zucchini. Simmer for 15 minutes or until the zucchini is soft, stirring occasionally. Remove from heat and stir in the peanut butter. Ladle into soup bowls and serve with crusty bread.
Contributed by Karen Massey, reprinted from “Fair Family favorites Cookbook.”
This year, a handful of Moffat County High School graduates are setting out to carry on the family tradition. From business to education, these students plan to follow in the footsteps their parents and in some cases, grandparents and great-grandparents.