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

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.