Arizona Skillet Dinner

• tablespoons olive oil↗2
• medium yellow onion, chopped↗1
• medium green bell pepper, chopped1
• garlic cloves, minced↗2
• tablespoons chili powder↗2
• teaspoon ground cumin↗1⁄2
• (16 ounce) can kidney beans, drained and rinsed↗1
• (10 ounce) frozen whole kernel corn, thawed (Del Monte preferred)1
• (16 ounce) cans low-sodium tomatoes, with liquid and chopped2
• (8 ounce) package macaroni, uncooked (Ronzoni Whole Wheat pasta)↗1
• (4 ounce) package low-fat monterey jack cheese, shredded↗1

Step-by-step instructions

1. 1

   In a dutch oven, cook the macaroni per the pkg; drain and set aside.

2. 2

   In a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.

3. 3

   Saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).

4. 4

   Bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.

5. 5

   Then add this mixture to the cooked and drained macaroni and toss well, to combine.

6. 6

   Either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.