Smothered Squash And Pinto Beans

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

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Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 7.5g
  • Saturated fat: 3.2g
  • Protein: 13.7g
  • Carbohydrate: 55.2g
  • Cholesterol: 11mg
  • Iron: 3.9mg
  • Sodium: 432mg
  • Calories from fat: 20%
  • Fiber: 5.7g
  • Calcium: 198mg


  • 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


  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.
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