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.