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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Quick and satisfying, this stew is sure to please. Adapted from Southern Living Ingredients:
1 lb lean boneless pork, cut into 3/4-inch cubes |
1 large onion, chopped |
2 tablespoons vegetable oil |
2 zucchini |
3 1/2 cups water |
1 (16 ounce) can whole kernel corn, drained |
1 cup chunky salsa |
1 (1 ounce) package taco seasoning mix |
2 cups uncooked quick-cooking rice |
chopped fresh cilantro |
lime wedge |
monterey jack cheese |
Directions:
1. Sauté pork cubes and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
2. Cut zucchini in half lengthwise, and cut each half into thick slices.
3. Add zucchini, 3 1/2 cups water, corn, salsa and taco seasoning to pork and onion in Dutch oven; bring to a boil.
4. Cover, reduce heat; simmer for 5 minutes.
5. Stir in quick rice.
6. Cover, remove from heat, and let stand 5 minutes.
7. Serve with condiments of your choice.
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