Serves: 6
Total Calories: 3,330

2 cups chopped yellow onions
1 large red bell pepper, chipped
1 large green bell pepper, chopped [or, 2 of either red or green bell peppers]
4 cloves garlic, minced
2 tablespoons peanut oil or veggie oil
1 (28-ounce) can Italian (Roma) tomato, well chopped including juices
5 (14 1/2-ounce) cans chicken broth
1 teaspoon dried/crushed red pepper flake
1/3 teaspoon ground black pepper
1/2 cup long grain rice
1 1/2 cups diced chicken, [poached in chicken broth without skins] or, 1 (15 1/2-ounce) can white chicken, chopped
2/3 cup natural creamy peanut butter

In heavy pot, cook onions, bell peppers, and garlic in oil until onions begin to brown. Add tomatoes and juice, chicken broth, black pepper, pepper flakes, and simmer for 1 hour. Add rice and chicken, and simmer for 15 minutes or until rice is done. Add peanut butter and stir until smooth. Add extra salt and pepper flakes to taste. Serves 6 to 8.

Nutritional Facts:

Serves: 6
Total Calories: 3,330
Calories from Fat: 367

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Basque Red Bean Soup
Beet Soup
Bina's Minestrone Soup
Cabbage And Potato Soup
Cathy's Black Bean Soup
Classic Green Chili Stew
Czech Mushroom And Barley Soup
French Onion Soup
Jane's Taco Soup
Peanut Soup
Pozolé
Russian Fish Soup
Sauerkraut Soup
Southern Beef Stew
Traditional Irish Stew
Tri-Cities Rod & Gun Club Fish Chowder
Vegetarian Stew
Willie's Green Chili