Peanutty Stew

30 min · Serves 8

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 cupinstant brown rice
• 2 cupsreduced-sodium chicken broth
• 4.9 mlminced dehydrated onion
• 2½ mlgarlic powder
• 2½ mlground ginger
• 29.6 mlred pepper (optional)
• 1sweet potato
• 1 canlow-sodium diced tomatoes
• 2½ mlsalt (optional)
• 118.3 mlcreamy reduced-fat peanut butter
• 1¼ cupsskim milk
• 3 cupsbaby spinach
• ¼ cuppeanuts
• green onion (optional)

How to cook it

1. Place the instant brown rice, chicken broth, dried onion, garlic powder, ginger, optional red pepper, sweet potato, canned tomatoes with their liquid, and optional salt into a large pot and bring to a boil.
2. Lower the heat to medium-low, cover with a lid, and let it simmer for 10 minutes.
3. Whisk or stir in the peanut butter and milk, then gently simmer uncovered for another 5 minutes.
4. Fold in the chopped spinach and simmer for 2 to 3 minutes until fully wilted, then take the pot off the heat.
5. Spoon the stew into serving bowls and finish with the chopped peanuts and sliced green onion, if desired.

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