| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Luncheon, Vegetables, Vegetarian, Texas cooki | 6 | Servings |
INGREDIENTS
| 1/2 | Stick unsalted butter | |
| 1 | lg | Red bell pepper; finely diced |
| 2 | Garlic clove; peeled and minced | |
| 1 | Fresh jalapeno chile pepper; stemmed and minced | |
| 3 | c | Corn kernels; defrosted frozen |
| 1 | cn | (20 oz) white hominy; drained |
| 4 | Green onion; trimmed and sliced | |
| 1/2 | ts | Salt |
INSTRUCTIONS
In a large skillet over medium heat, melt the butter. Stir in the sweet red pepper, garlic,and jalapeno and cook, stirring once or twice, for 5 minutes. Stir in the corn, hominy, green onions, and salt and cook, covered, stirring once or twice, until heated through, about 4 minutes. Adjust the seasoning and serve immediately. Per serving: 132 Calories; 1g Fat (5% calories from fat); 5g Protein; 30g Carbohydrate; 1mg Cholesterol; 252mg Sodium NOTES : Colorful side dish, speedy. Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr Posted to MC-Recipe Digest V1 #849 by Lynn Cage <ltcage@onr.com> on Oct 16, 1997
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