1 cup brown rice
2 Tbs olive oil
2 organic yellow onions, finely chopped
1 Tbs grated fresh ginger
1 small green Serrano chili, finely chopped (use Anaheim chili for milder heat)
3 cloves garlic, minced
2 tsp sea salt
1 tsp ground cumin
4 cups vegetable or chicken broth
1 28oz can crushed tomatoes
1/2 cup smooth almond butter
1 medium organic acorn squash, peeled and cut into 1-in thick crescents
2 Tbs pure maple syrup
2 16oz can black-eyed peas, drained and rinsed
1 cooked chicken breast, shredded (optional)
2 Tbs chopped roasted almonds
Cook rice according to package directions.
Heat olive oil in a pan over medium heat. Add onions and cook about 15 minutes. Add ginger, chili, garlic, salt and cumin. Stirring occasionally, cook for 5 more minutes. Add broth, syrup, crushed tomato, almond butter and squash. Cover and continue to cook over medium heat until squash is tender, about 30 minutes. Stir in black-eyed peas and cook until heated through. Add chicken if desired. Serve over rice and sprinkle with almonds.
Serves 4.