Peanutty Stew

1 cup brown rice (instant)
2 cups chicken broth (reduced sodium)
1/3 tablespoon dehydrated onion (minced)
1/2 teaspoon garlic powder
1/2 teaspoon ginger (ground)
red pepper (optional
2 tablespoons)
1 sweet potato (2 cups
peeled and diced)
1 can tomatoes
low-sodium (diced
14.5 ounces
with liquid)
salt (optional
1/2 teaspoon)
8 tablespoons peanut butter (creamy
reduced-fat
1/2 cup)
1 1/4 cups skim milk
3 cups baby spinach (coarsely chopped)
1/4 cup peanuts (chopped)
green onion (optional
thinly sliced for garnish)

Wash hands with soap and water.
Combine first 9 ingredients in a soup pot. Bring to boil, then turn down to medium low, cover and simmer for 10 minutes.
Stir in peanut butter and milk. Return to gentle simmer and cook uncovered for 5 minutes.
Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat.
Ladle stew into bowls and top with peanuts and green onion, if desired.

Food Hero
Oregon State University Cooperative Extension Service