Indian Peanut Stew

This is one of my favorite meatless dishes. Todd and I love it. Unfortunately the kids don't--it's an acquired taste.

2 cups uncooked brown rice
6 cups water
1 TBS olive oil
1 large white onion, chopped
4 cloves garlic, minced
3 TBS grated fresh ginger root
28 oz. can diced tomatoes with juice
1/8 tsp. cayenne pepper
1 cup chunky natural peanut butter (creamy works fine too)

1. Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water is mostly absorbed.
2. Heat olive oil in a large saucepan over medium-low heat.Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. Then stir in the rice and heat through.