Prep Time
1 Hour
Other Time
1 Hour
Yield
Makes 4 servings
Photo: Stefen Andersen

How to Make It

Prepare the rice according to the label directions. Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar. Cook over medium heat, covered, until the squash is tender, about 30 minutes. Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and add the chicken (if using). Sprinkle with the peanuts and serve with the rice.

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