Ingredients
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1 tablespoon vegetable oil
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1 large onion, chopped
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2 garlic cloves, minced
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8 cups chicken broth or 8 cups vegetable broth
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1 teaspoon dried thyme leaves
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1/2 teaspoon ground cumin
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3 cups thick & chunky salsa
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3 (16 ounce) cans garbanzo beans, drained and rinsed
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1 cup diced unpeeled zucchini
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2/3 cup creamy peanut butter
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1 cup rice
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1 medium sweet potato, diced
Instructions
- 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.