East African Groundnut Stew

Onions, raw, 1 cup, chopped
Celery, raw, 3 stalk, medium (7-1/2" - 8" long) chopped
Canola Oil, 1 tbsp
Peppers, sweet, red, fresh, 3 large (2-1/4 per lb, approx 3-3/4", chopped
Curry powder, 2 tbsp
5 cups of water
1 tsp salt
Lundberg Country Wild (whole grain brown rice), 1.50 cups
Hunts 100% natural diced tomatoes, 3.5 cups
Arrowhead Mills Crunchy Organic Peanut Butter (1 serving = 2 tbsp = 32g), 8 tbsp (.5 cup)
Granulated Sugar, 4.5 tsp
Lime Juice, 1 lime yields

In a large non reactive soup pot, saute the onions and celery in the oil for about 10 minutes on medium high heat, until the onions are soft and translucent. Add the bell peppers and saute for 5 more minutes.
Stir in the spices. (Optional 1/8-1/4 tsp of cayenne, not included in earlier ingredients.) Add the rice, tomatoes, water and salt and stir well. Cover and then bring to a boil; then reduce heat and simmer for about 40 minutes, until the rice is tender.
Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.

Corn muffins go really well with it.

Serving Size: Makes more than eight 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTH4LYFE.