Spicy Peanut Soup

Ingredients:

1	cup	Water Maid® Medium Grain Rice or River® White Rice
1	Tbsp	vegetable oil
1		large onion, chopped
1		medium sweet potato, diced
2	cloves	garlic, minced
8	cups	chicken broth
1	tsp	dried crushed thyme leaves
1/2	tsp	ground cumin
1 1/2	cups	thick and chunky style salsa
3	cans	(16 oz each) garbanzo beans, drained and rinsed
1		zucchini, unpeeled and diced
2/3	cup	creamy peanut butter

Directions:

In a large saucepan, heat vegetable oil over medium-high heat and sauté onions, sweet potato and garlic, stirring occasionally, until onion is softened (about 5 minutes).

Add chicken broth, thyme, cumin, and rice. Bring to a boil and reduce heat to simmer and cover; simmer 18 - 20 minutes until rice is cooked.

Add salsa, beans and zucchini; cook until zucchini is tender (about 10 minutes).  Add peanut butter and stir until completely combined. Remove from heat.