Jicama-corn-green bell pepper skillet

1 Servings

Ingredients

Quantity Ingredient
2½ cup Peeled; cubed jicama (about 1 pound)
1 cup Frozen whole kernel corn; thawed
1 Green bell pepper; diced
1 small Onion; chopped
2 Garlic cloves; pressed
2 tablespoons Olive oil
½ teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Minced fresh cilantro
Bell pepper halves; (optional)
Fresh cilantro sprigs

Directions

GARNISH

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 <SuzyWert@...> on Jan 23, 1998

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