Arizona Skillet Dinner
This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
green bell peppers
diced |
|
| 2 | medium |
garlic cloves
|
*
|
| 2 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin seeds
ground |
|
| 32 | ounces |
tomatoes, canned
|
|
| 15 | ounces |
kidney beans, canned
|
|
| 8 | ounces |
pasta, elbow macaroni
uncooked |
|
| 2 | ounces |
monterey jack cheese
shredded |
|
| 10 | ounces |
corn
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
green bell peppers
diced |
|
| 2 | medium |
garlic cloves
|
*
|
| 3E+1 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cumin seeds
ground |
|
| 924.8 | ml/g |
tomatoes, canned
|
|
| 433.5 | ml/g |
kidney beans, canned
|
|
| 231.2 | ml/g |
pasta, elbow macaroni
uncooked |
|
| 57.8 | ml/g |
monterey jack cheese
shredded |
|
| 289 | ml/g |
corn
frozen |
|
Directions
Chop the onion and green pepper.
Drain and rinse the canned beans.
Cook macaroni per instructions and drain.
In a large skillet heat oil over medium high heat.
Add onion, green pepper, garlic, chili powder, salt and cumin; sauté for about 4 minutes until vegetables are tender.
Stir in the tomatoes (undrained) breaking them with a spoon.
Add kidney beans and corn (already thawed); bring to a boil.
Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
Toss in cooked macaroni.
Sprinkle with the shredded cheese.
