1. Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes. 2. Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes). 3. Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir. 4. Heat thoroughly, ladle into bowls and top with peanuts. 5. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
