Arizona Skillet Dinner

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 (10 ounce) frozen whole kernel corn, thawed (del monte preferred)
• 2 (16 ounce) cans low-sodium tomatoes, with liquid and chopped
• 1 (8 ounce) package macaroni, uncooked (ronzoni whole wheat pasta)
• 1 (4 ounce) package low-fat monterey jack cheese, shredded

Recipe

• 1 in a dutch oven, cook the macaroni per the pkg; drain and set aside.
• 2 in a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.
• 3 saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).
• 4 bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.
• 5 then add this mixture to the cooked and drained macaroni and toss well, to combine.
• 6 either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.