African peanut stew

Recipe Information

Ingredients

• 1 cup instant brown rice

• 2 cups chicken broth or vegetable broth, reduced salt

• 1 teaspoon dehydrated minced onion

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/8 teaspoon cayenne pepper

• 2 cups sweet potato, peeled and diced

• 1 can (14.5 ounce) diced tomatoes with liquid

• 1/2 teaspoon salt

• 1/2 cup creamy peanut butter, reduced fat

• 1 1/4 cups fat free milk

• 3 cups (3 ounces) baby spinach leaves, coarsely chopped

• 1/4 cup chopped dry roasted peanuts

Directions

• Add the chicken broth, brown rice, minced onion, ground ginger, garlic powder, sweet potato, red pepper, tomatoes with liquid, and salt to a soup pot. Bring this mixture to a boil, then cover, turn down to medium low, and simmer for 10 minutes.

• Add the peanut butter and milk, stirring well. Bring this mixture to a gentle simmer and cook for 5 minutes, uncovered. Add the spinach and cook until wilted, about 2-3 minutes.

• Remove from heat. Add the chopped peanuts to the soup before serving if desired.

Nutrition (per serving)

• Calories: 200 cal

• Total fat: 7g

• Saturated fat: 2g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 480mg

• Potassium: 0mg

• Carbohydrate: 28g

• Fiber: 3g

• Protein: 9g