 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This is perfect summer food, but I also make it any time I’m asked to bring something to a Thanksgiving dinner. Not everyone likes it and I DON’T CARE! I love this stuff, and if you like cumin and cilantro, you will too. Ingredients:
1 1/2 c corn kernels (about 3 ears) |
1 c chopped red bell pepper |
1/2 c chopped onion |
1 tsp ground cumin (i use more) |
1 c chopped squash (yellow or butternut work well) |
1 1/2 tbs olive oil |
2 minced garlic cloves |
1/2 c chicken broth |
2 tbs chopped fresh cilantro (i use way more) |
1/2 tsp salt (more or less to taste) |
1/8 tsp pepper |
1/8 tsp hot sauce (or more - i use tabasco) |
1 (10 oz) package frozen baby lima beans, thawed |
Directions:
1. Sauté first four ingredients in preheated skillet on high until slightly blackened (about 5 minutes).
2. Add squash, oil, garlic and sauté over medium heat about 1 minute(or until squash softens up a little).
3. Add broth and remaining ingredients.
4. Cook about 2 minutes or until thoroughly heated, stirring frequently.
|
|