Cost/Serving: $0.71
Yield: [8 servings] / Serving Size = 1 cup
Ingredients:
Directions:
Yield: [8 servings] / Serving Size = 1 cup
Ingredients:
1 cup instant brown rice
2 cups chicken broth
1 teaspoon dry onion, minced
½ teaspoon garlic powder
2 cups sweet potatoes, peeled and cut into small squares
1 (14.5-ounce) can diced tomatoes with liquid
½ teaspoon salt (optional)
½ cup creamy peanut butter
1¼ cups nonfat milk
3 cups spinach leaves, chopped
Directions:
1. Combine rice, broth, onion, garlic powder, sweet potato, tomatoes, and salt in a soup pot. Bring to boil; then turn down to medium low. Cover; simmer for 10 minutes.
2. Stir in peanut butter and milk. Return to gentle simmer and cook uncovered for 5 minutes.
3. Stir in spinach and cook until wilted, 2 to 3 minutes. Remove from heat. Ladle stew into bowls. If desired, top with peanuts and green onions.
Tips:
Substitute 12 ounces frozen spinach for fresh.
Add chopped cilantro, red and green peppers, or raisins.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.