- 1
0/5
(0 Votes)
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 teaspoons minced seeded jalapeño pepper
- 2 garlic cloves minced
- 1 cup (1/2-inch-thick) sliced yellow squash
- 1 cup (1/2-inch-thick) sliced zucchini
- 1/2 cup fresh corn kernels
- 1 (16-ounce) can pinto beans drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 thyme sprigs
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 2 cups hot cooked long-grain rice
Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté 2 minutes. Stir in squash and zucchini, and sauté 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.
Serving Size: 1 cup squash mixture and 1/2 cup rice
You'll also love
-
Strawberry Waffles with Buttered... 0/5 (0 Votes) -
Corned Beef and Cabbage by Martha... 0/5 (0 Votes)
You'll also love
-
Crab and Asparagus Soup - crockpot 0/5 (0 Votes) -
Zucchini and Carrot Ribbons with... 0/5 (0 Votes)