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    • Jicama-Corn-Green Bell Pepper Skillet

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables Mexican Mexican, Vegetables 1 Servings

    INGREDIENTS

    2 1/2 c Peeled; cubed jicama (about 1 pound)
    1 c Frozen whole kernel corn; thawed
    1 Green bell pepper; diced
    1 sm Onion; chopped
    2 Garlic cloves; pressed
    2 tb Olive oil
    1/2 ts Ground cumin
    1/4 ts Salt
    1/4 ts Pepper
    1/2 c Minced fresh cilantro
    Bell pepper halves; (optional)
    Fresh cilantro sprigs

    INSTRUCTIONS

    GARNISH
Saute first 5 ingredients in hot oil in a skillet 12 to 14 minutes or until
crisp-tender. Stir in cumin and next 3 ingredients. If desired, serve in
bell pepper halves, and garnish. Serve immediately. Makes 4 servings.
Tip: Jicama (HEE-kah-mah) is a Mexican potato that has a sweet, nutty
flavor. It can be stored in a zip-top plastic bag in the refrigerator for
about 2 weeks.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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