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  • Jicama Corn Green Bell Pepper Skillet

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    Jicama Corn Green Bell Pepper Skillet
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 c. cubed peeled jicama - (abt 1 lb)
    • 1 c. frzn whole kernel corn thawed
    • 1 x green bell pepper diced
    • 1 sm onion minced
    • 2 x garlic cloves pressed
    • 2 Tbsp. extra virgin olive oil
    • 1/2 tsp grnd cumin
    • 1/4 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1/2 c. chopped fresh cilantro Bell pepper halves (optional) Fresh cilantro sprigs for garnish

    Directions

    1. Saute/fry first 5 ingredients in warm oil in a skillet 12 to 14 min or possibly till crisp-tender. Stir in cumin and next 3 ingredients. If you like, serve in bell pepper halves, and garnish. Serve immediately.
    2. This recipe yields 4 servings.
    3. Tip: Jicama (HEE-kah-mah) is a Mexican potato which has a sweet, nutty flavor. It can be stored in a zip-top plastic bag in the refrigerator for about 2 weeks.

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