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Smothered Squash And Pinto Beans

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

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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection