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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A gluten free, dairy free chowder that draws its creaminess from peanut butter and coconut milk. Makes a nice lunch or a quick and easy meal for those busy weeknights. Cooking time does not include time for cooking brown rice Ingredients:
1/2 tablespoon oil |
2 jalapenos, minced |
1/2 red bell pepper, minced |
2 garlic cloves, minced |
2 cups chicken broth |
3 tablespoons smooth peanut butter |
2 tablespoons dried onion, minced |
1 teaspoon soy sauce |
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed |
1 1/2 cups cooked brown rice |
1 cup coconut milk |
1/2 tablespoon dried cilantro |
1/8 teaspoon cayenne pepper |
1/2 lime, juiced |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
3. Add chicken broth and bring to a boil.
4. Whisk in peanut butter and stir continuously until peanut butter is melted.
5. Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes.
6. Add cilantro and lime juice and heat through.
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