Smothered Squash and Pinto Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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