Jicama-corn-green Bell Pepper Skillet
| 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 | Onion, chopped | |
| 2 | Garlic cloves, pressed | |
| 2 | T | Olive oil |
| 1/2 | t | Ground cumin |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | c | Minced fresh cilantro |
| Bell pepper halves | ||
| optional | ||
| Fresh cilantro sprigs |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 256
Total Fat: 29.1g
Cholesterol: 0mg
Sodium: 1024.2mg
Potassium: 1420.1mg
Carbohydrates: 76.8g
Fiber: 24.7g
Sugar: 17.5g
Protein: 9.8g