Smothered Squash And Pinto Beans

Yield:

4 servings (serving size: 1 cup squash mixture and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 337
Fat 7.5 g
Satfat 3.2 g
Protein 13.7 g
Carbohydrate 55.2 g
Cholesterol 11 mg
Iron 3.9 mg
Sodium 432 mg
Caloriesfromfat 20 %
Fiber 5.7 g
Calcium 198 mg

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
1 cup sliced yellow squash
1 cup sliced zucchini
1/2 cup fresh corn kernels
1 (16-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, un-drained
3 thyme sprigs
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 cups hot cooked long-grain rice

Preparation

Heat oil in a large skillet over medium-high heat. Add onion, jalapeño pepper, and garlic; sauté 2 minutes. Stir in squash and zucchini; sauté 2 minutes. Add corn and next 3 ingredients; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2002