Peanut Butter Brown Rice Stew

Ingredients

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

Method

1. 1 Combine brown rice, chicken broth, dehydrated onion, garlic powder, ginger, red pepper, tomatoes, and salt in a soup pot.
2. 2 Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes.
3. 3 Stir in peanut butter and milk. Return to a gentle simmer and cook uncovered for 5 minutes.
4. 4 Stir in spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
5. 5 Ladle stew into bowls and top with roasted peanuts and green onion, if desired.