Ingredients:
1 tablespoon vegetable oil
1 large onions, chopped
1 medium sweet potatoes, diced
2 garlic cloves, minced
8 cups chicken broth or 8 cups vegetable broth
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1 cup rice
3 cups thick & chunky salsa
3 (16 ounce) cans garbanzo beans, drained and rinsed
1 cup diced unpeeled zucchini
2/3 cup creamy peanut butter
Directions:
In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
Add the chicken broth, thyme, cumin, and rice.
Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
Add peanut butter and stir until completely combined.
Servings: 8-10
Time preparation: 15 min.
Time total: 50 min.