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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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EatingWell Ingredients:
1 tablespoon canola oil |
1 poblano pepper, diced |
1 small red bell pepper, diced |
2 cups fresh corn kernels |
1 teaspoon chili powder |
1/2 cup ground cumin |
1/4 teaspoon salt |
1 (14 ounce) can hominy, rinsed |
Directions:
1. Heat oil in a large nonstick skillet over med-high heat.
2. Add poblano, bell pepper, and corn; cook, stirring occasionally, until just tender, 3-5 minutes.
3. Stir in chili powder, cumin, and alt; cook for 30 seconds more.
4. Add hominy and cook, stirring, until heated through, about 2 minutes.
5. 98 calories, 3 g fat, 16 g carb, 3 g fiber.
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