Mexican Hot Pot Recipe

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Ingredients:

2 tsp olive oil
1 tsp paprika
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 cup low-salt vegetable broth
17 oz no-salt-added whole kernel corn, drained
3 medium tomatoes, chopped
2 10 ounce baking potatoes, peeled and diced
1 cup sliced green beans, 1 inch slices
8 1/2 oz kidney beans, canned, rinsed and - drained

Instructions:

Heat oil in a large nonstick skillet over medium heat. Add paprika and
next 6 ingredients; saute 5 minutes or until onion is tender. Add broth,
corn, tomatoes, and potatoes; reduce heat to low, and simmer, uncovered, 15
minutes, stirring occasionally. Stir in green beans and kidney beans;
simmer 5 minutes or until thoroughly heated. Yield: 4 servings.
Selections: 2 B, 1 FR/V, 1 P/M, 1 FA Per serving: CAL 250 (14% from fat);
PRO 9 g, FAT 4 g (sat 0 g); CARB 50 g; FIB 8 g; CHOL 0 mg; IRON 115 mg;
sodium 54 mg; CALCIUM g. Recipes adapted from Quick and Easy Classics.

Recipe by: Weight Watchers Magazine, May/June 1997, Recipe Card Insert

Converted by MM_Buster v2.0n.

Converted by MC_Buster.

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Servings: 4

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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