Spicy African Rice and Peanut Soup by Beachdee

[BakerAunt]

SOUP: Spicy African Rice and Peanut Soup
Submitted by beachdee on April 24, 2004 at 9:27 pm

Mahatma Rice recipe that looks like I cut it out of Sunset Mag. OF COURSE, I've halved & played with it just-a-bit. Knowing quite a few of the BC-ers are vegetarian, or, like me, omnivorous with vegetarian tendencies, thought I'd share this as it's chock full of nutritious ingredients & can be made vegetarian by substituting for the chicken broth (& is so tasty even my "I could eat spaghetti for dinner every night" DH liked it...

Yield: 4
Source: Based on recipe from magazine ad for Mahatma Rice

• 1/2 Tblsp vegetable oil (I used coconut butter & grapeseed oil)
• 1/2 large onion, chopped
• 1 small/medium sweet potato, peeled and diced fairly small dice
• 1 clove garlic, minced
• 2 1/2 cups chicken broth (or broth of your choice)
• 1 1/2 cups water
• 1/2 tsp dried thyme
• 1/4 tsp ground cumin
• 1/2 cup uncooked rice (brown is best)
• 1 cup thick and chunky salsa (whatever heat you and/or your audience would be most comfortable with)
• 1 16-oz. can beans (your choice), drained and rinsed
• 3/4 cup diced (fairly small to cook quicker) unpeeled fresh zucchini
• 1/3 cup creamy (or kinda-chunky but not Super Chunky) peanut butter

In a large saucepan, heat the oil to medium-high and saute the onions and sweet potato, stirring to keep from sticking/browning, until onion is softened, about 5 minutes, adding the garlic in for the last 2 to avoid overcooking it.

Add the chicken broth, water, thyme, cumin, and rice. Bring to a boil, reduce heat, cover and simmer until rice is cooked and potatoes are tender, about 20 minutes.

Add the salsa, beans, and zucchini and cook until zucchini is tender, about 10-15 minutes. Remove from heat and stir in peanut butter until completely combined.

Serves 4-5 hearty helpings.

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