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Beans, Corn And Zucchini Stew
Ingredients
- 1 Tbsp. oil
- 1/2 c. uncooked regular long-grain white rice
- 1 med onion, cut into thin wedges
- 1 clv garlic, chopped
- 2 x (14 1/2 ozs. each) cans vegetable or possibly chicken broth
- 1 med zucchini, diced(2 c.)
- 2 c. frzn whole kernel corn
- 1 x (15.5 or possibly 15-ounce.) can pinto or possibly light red kidney beans, liquid removed, rinsed
- 1/2 tsp dry basil leaves
- 1/4 tsp dry oregano leaves
- 1/4 tsp cumin
- 1/8 tsp pepper
Directions
- Heat oil in large saucepan or possibly Dutch oven over medium-high heat till warm.
- Add in rice, onion and garlic; cook and stir 2 to 3 min or possibly till onion is crisp-tender. Stir in all other ingredients. Bring to a boil. Reduce heat to medium heat; cover and cook 15 to 20 min or possibly till rice is tender and broth is slightly thickened.
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