Spicy Southwestern Vegetable Saute

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Spicy Southwestern Vegetable Saute

 

1 16 oz. bag frozen green beans

2 tablespoons water

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow summer squash or zucchini, chopped

1 jalapeno pepper, seeded, and chopped, optional

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 cup sliced green onions

2 tablespoons chopped fresh cilantro, optional

1 tablespoon brown sugar

 

Heat large skillet over medium heat; add green beans, water and oil. Cover;

cook 4 minutes, stirring occasionally.

Add bell pepper, squash, jalapeno pepper, if desired, cumin, garlic powder and

chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until

vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and

brown sugar.

Makes 6 servings.

 

 

 

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