Mexican-Style Veggie Skillet

Name: Mexican-Style Veggie Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 serving(s)
Ingredients: 2 tablespoons olive oil; 1 cup broccoli spear; 1/2 cup onion, sliced (1/2 onion); 1 garlic clove, minced; 1 cup green pepper, sliced (1 pepper); 1 (14 1/2 ounce) can diced tomatoes; 1/2 teaspoon Mexican oregano, dried; 1/2 teaspoon Mexican chili powder, hot; 1/8 teaspoon cayenne pepper, ground; 1/4 teaspoon cumin, ground; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper, freshly ground (or to taste); 1/2 cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar, Monterey Jack)

Submitted by MarthaStewartWanabe

"This is a quick, easy dish that I created one night to accompany a tex-mex seasoned steak and simple baked potato."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 2-3

ingredients

2 tablespoons olive oil
1 cup broccoli spear
¹⁄₂ cup onion, sliced (1/2 onion)
1 garlic clove, minced
1 cup green pepper, sliced (1 pepper)
1 (14 1/2 ounce) can diced tomatoes
¹⁄₂ teaspoon Mexican oregano, dried
¹⁄₂ teaspoon Mexican chili powder, hot
¹⁄₈ teaspoon cayenne pepper, ground
¹⁄₄ teaspoon cumin, ground
¹⁄₄ teaspoon salt (or to taste)
¹⁄₄ teaspoon black pepper, freshly ground (or to taste)
¹⁄₂ cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar, Monterey Jack)

directions

Heat olive oil in a large skillet over medium heat.
Once olive oil begins to glisten, add all vegetables (except tomatoes) and seasonings; toss to combine.
Cover skillet and cook for 8-10 minutes or until vegetables are tender.
Reduce heat to medium-low and add tomatoes to skillet, tossing to combine. Replace skillet cover and cook for 2-3 minutes until tomatoes are heated through.
Top with shredded cheese. I use a shredded Mexican cheese blend, but you could use any soft cheese of your choice. Allow cheese to melt before serving.

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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