Jicama-Corn-Green Bell Pepper Skillet

Categories: Mexican | Vegetables

Serves: 1 Servings

Ingredients:

2 1/2 c Peeled; cubed jicama (about
-1 pound)
1 c Frozen whole kernel corn;
-thawed
1 Green bell pepper; diced
1 sm Onion; chopped
2 Garlic cloves; pressed
2 tb Olive oil
1/2 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1/2 c Minced fresh cilantro
Bell pepper halves;
-(optional)

Instructions:
----------------------------------GARNISH----------------------------------
Fresh cilantro sprigs

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 on Jan
23, 1998

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