Ingredients
|
1
|
cup
|
Blue Ribbon® White Rice
|
|
1
|
Tbsp
|
vegetable oil
|
|
1
|
|
onion, chopped
|
|
1
|
|
sweet potato, peeled and diced
|
|
2
|
each
|
minced garlic
|
|
8
|
cups
|
chicken broth
|
|
1
|
tsp
|
dried crushed thyme leaves
|
|
1/2
|
tsp
|
ground cumin powder
|
|
1 1/2
|
cups
|
thick and chunky style salsa
|
|
3
|
cans
|
(16 oz.) garbanzo beans, drained and rinsed
|
|
1
|
|
zucchini, unpeeled and diced
|
|
2/3
|
cup
|
creamy peanut butter
|
Cooking Directions
In a large saucepan, heat vegetable oil over medium-high heat and sauté onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).
Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.
Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes). Add peanut butter and stir until completely combined. Remove from heat.