Peanutty Stew

Ingredients

• 1 cup instant brown rice
• 2 cups low-sodium chicken broth
• 1 teaspoon dehydrated onion, minced
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• cayenne pepper — optional
• 1 medium sweet potato, peeled and diced — about 2 cups
• 1 can (14.5 ounces) low-sodium tomatoes, not drained
• salt — optional
• 1/2 cup reduced-fat creamy peanut butter
• 1 1/4 cups fat-free milk
• 3 cups baby spinach — coarsely chopped
• 1/4 cup chopped peanuts — optional
• green onion — optional, thinly sliced for garnish

Method

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