Peanut Chicken Soup

• 2 Tbsp. peanut oil
• 3/4 c. chopped green peppers
• 2 (16 oz.) cans whole tomatoes
• 1/3 c. unsalted peanut butter
• 1/2 tsp. black pepper
• 1/2 c. brown rice
• 3/4 c. chopped onion
• 1 tsp. chopped garlic
• 6 c. chicken broth
• 1 1/2 lb. chicken breasts, boned, skinned and cubed
• parsley (to garnish)

1. In large pan, heat oil on medium; add onion, green peppers and garlic.
2. Stir 5 minutes until tender.
3. Add tomatoes and juice (break up tomatoes with fingers).
4. Stir in peanut butter until peanut butter dissolves.
5. Add pepper and chicken broth; bring to a boil.
6. Add rice.
7. Reduce to simmer; cover and cook 40 minutes, until rice is done, then add chicken and cook 10 minutes longer. Serve each bowl garnished with parsley.

peanut oil, green peppers, tomatoes, unsalted peanut butter, black pepper, brown rice, onion, garlic, chicken broth, chicken breasts, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=615162 (may not work)