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How to Make Flan
Peruvian Arroz con Pollo
Southwestern Bean Skillet
southwestern bean skillet
cup fresh corn kernels or frozen corn
tablespoons chopped fresh cilantro
small green bell pepper, chopped (1/2 cup)
small onion, chopped (1/4 cup)
can (15 oz) chili beans in sauce, undrained
can (15 oz) Progresso™ black beans, drained, rinsed
cup shredded Cheddar-Monterey Jack cheese blend with jalapeño peppers (4 oz)
medium tomatoes, chopped (1 1/2 cups)
In 12-inch skillet, mix all ingredients except cheese and tomatoes. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.
Keep with the Southwest-flavor theme by serving this meatless skillet meal with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
Chili beans give a boost of flavor to this recipe, so be sure not to drain. These canned pinto beans are in a sauce of tomato paste, chili powder and other spices.
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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