- Brown Rice, medium grain, 2 cups Vegetable Broth – Pacific Low Sodium, 1.5 cup Water 1.5 cup Bay Leaf, 1 leaf Olive Oil, 4 tbsp (Divided) Onions, 1 medium chopped Green Peppers 1 cup, chopped Red Peppers 1 cup chopped Frozen mixed vegetables, 2 cups Garlic, 4 cloves chopped Goya Red Kideny Beans 1 can or 1.5 cup cooked Vegan Vegetable Bouillon – Rapunzel .5 cube Del Monte Petite Cut Diced Tomatoes, 28oz can Baby Spinach Salad, 6 oz Collards, 4 cup, chopped Cilantro, 1/4 cup chopped Natural Peanut Butter .5 cup (can be crunchy or smooth – I prefer crunchy) In-shell Peanuts handful chopped Chili Powder, 1 tsp Salt, 1 tsp optional Fresh Black Pepper, 1 dash optional
While the rice is cooking prep and make stew:
In big sturdy pot heat 2 – 3 tbsp of oil. Add onions and both red and green peppers. Cook until soft. Then add mixed frozen vegetables and cook through. Add garlic, cook until soft then add diced tomatoes, chili powered, bouillon and kidney beans. Let it cook for about 5 minutes. Mix in the peanut butter and add the fresh spinach and collards cover the pot to reduce the greens for about 5 min, don’t let them overcook. Once they are soft but still green stir in the cilantro, salt and pepper if desired. Add cooked rice, garnish with chopped peanuts and serve.
*if you are using white rice you can add it to the stew uncooked and let the stew simmer for 20 min. You can also use any other grain.
Number of Servings: 6