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.

Don't eat right away. Instead put it in the Put in the refrigerator overnight. It will allow all the flavors to soak in and mellow out a bit. It will be 10X better on the 2nd and 3rd day.