Tomato, Edamame and Corn Sauté with Cumin and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (side-dish) servings
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh cilantro
- 1 cup frozen corn kernels
- 3/4 cup finely chopped onion
- 1 3/4 teaspoons ground cumin
- 1 garlic clove, minced
- 1 14 1/2-ounce can diced tomatoes in juice
Preparation Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
Preparation Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
