Smothered Squash And Pinto Beans

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

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.