Skillet Stew
1 medium onion, chopped
2 tbsp vegetable oil
1 14-1/2 oz. can stewed tomatoes
3 c. cooked chicken or turkey,cut into chunks
1 medium green pepper, cut into chunks
1 7-oz. can whole kernel corn, drained
3/4 c. Picante sauce
1 tsp ground cumin
1/2 tsp salt
In large skillet cook onion in oil until tender--about 3 minutes. Add
tomatoes, breaking up any large pieces with wooden spoon. Stir in
remaining ingredients. Simmer 10 minutes or until green pepper is
crisp-tender. Serve plain or over cooked rice.
Yield: about 4 servings.
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