Healthy Eating: Spicy African Rice and Peanut Stew | CraigDailyPress.com
YOUR AD HERE »

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.”


Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User