Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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2 garlic cloves, crushed
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8 cups vegetable broth
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1 cup long grain rice, uncooked
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1 teaspoon ground thyme
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1/2 teaspoon ground cumin
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1 (24 ounce) jar tomato-based salsa
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1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
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1 cup zucchini, diced
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2/3 cup crunchy peanut butter
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crushed peanuts (to garnish)
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1 sweet potato, peeled and diced
Instructions
- Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
- Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
- Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
- Heat thoroughly, ladle into bowls and top with peanuts.
- Serve immediately.