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Ingredients

• 1 cup brown rice
• 2 tablespoons peanut oil
• 2 yellow onions, finely chopped (about 2 cups)
• 1 tablespoon grated fresh ginger
• 1 small green serrano chili, finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 28-ounce can tomato puree (2 1/2 cups)
• 1/2 cup smooth peanut butter
• 1 medium acorn squash - peeled, seeded, and cut into 1-inch-thick crescents
• 2 tablespoons brown sugar
• 2 16-ounce cans black-eyed peas, rinsed
• 1 cooked chicken breast, shredded (optional)
• 2 tablespoons chopped roasted peanuts

Description

MyRecipes Recommends That You Make This Peanut-Squash Stew Recipe From Real Simple

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