Peanutty Stew
Source: Food Hero Oregon State University Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A spicy and savory one pot dish that the whole family will enjoy. Add some cayenne pepper for an extra kick.
- Makes
- 8 servings
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)
Directions
- 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.
Notes
Substitute 12 ounces frozen spinach for fresh. Flavor boosters: chopped cilantro, red and green peppers, raisins. Learn more about: Onions Garlic Ginger Sweet Potatoes Tomatoes Spinach
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