Smothered Squash and Pinto Beans

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 20 %
Fat 7.5 g
Satfat 3.2 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 13.7 g
Carbohydrate 55.2 g
Fiber 5.7 g
Cholesterol 11 mg
Iron 3.9 mg
Sodium 432 mg
Calcium 198 mg

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno 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

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.

June 1998