2 medium onions, chopped
2 large green or red bell peppers
4 medium cloves of garlic, mashed
2t canola oil
28 oz whole tomatoes w/juice, chopped coarsely
8 C vegetable stock
1/4 t black pepper
1/4 t crushed red chili pepper
1 C uncooked brown rice
2/3 C smooth peanut butter

saute the onions, bell peppers and garlic in oil until the onions brown; add the tomatoes with juice, stock, black pepper, chili pepper and rice; bring to boil and then simmer uncovered over low heat for 45 minutes or until rice is fully cooked; stir in peanut butter until smooth.