- 2 medium red onions, chopped
- 2 large red bell pepper, chopped
- 4 cloves of garlic, minced
- 2 Tsp. canola oil
- 1 28-oz can chopped tomatoes
- 4 C. vegetable stock
- 1/4 tsp. black pepper
- 1/4 tsp. chili powder
- 1/2 C. uncooked brown rice
- 1/2 C. plain peanut butter
In a large pot, sauté the onions, bell peppers, and garlic, stirring, until the onion is tender. Add the tomatoes, vegetable stock, pepper, chili powder, and rice. Cover and simmer for 45 minutes or until the rice is tender. Stir in the peanut butter just before removing from heat (otherwise it will sink to the bottom and stick to the pan). Serve warm.