Jicama-corn-green bell pepper skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Peeled; cubed jicama (about 1 pound) |
| 1 | cup | Frozen whole kernel corn; thawed |
| 1 | Green bell pepper; diced | |
| 1 | small | Onion; chopped |
| 2 | Garlic cloves; pressed | |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Minced fresh cilantro |
| Bell pepper halves; (optional) | ||
| Fresh cilantro sprigs | ||
Directions
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@...> on Jan 23, 1998