2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly
browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, rice, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Cover, and simmer another fifteen minutes or until rice is tender (it always takes longer than 15 minutes for me). Stir in peanut butter until well blended, and serve.