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.