Summer Vegetable Skillet

Description

Makes 6 servings.

Ingredients

• Vegetable cooking spray
• 1½ cups (8 ounces) smoked ham, diced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup thinly sliced mushrooms
• 1 medium zucchini squash, sliced into 1-inch rounds then in half
• 1 large tomato
• 2 cups fresh spinach, stems removed and torn
• ¼ teaspoon ground black pepper
• 1 x 14½-ounce can chicken broth
• 2 cups quick-cooking white rice
• 1½ cups frozen corn
• ½ teaspoon dried basil leaves
• ¼ teaspoon dried oregano leaves

Procedures

1. Heat large skillet coated with cooking spray over medium-high heat until hot.
2. Add ham, onions and garlic; cook and stir 5 to 7 minutes or until tender.
3. Add mushrooms, zucchini, tomato, spinach and pepper. Cook and stir 3 to 4 minutes or until spinach is wilted.
4. Add broth, rice, corn, basil and oregano.
5. Bring to a boil over high heat. Reduce heat, cover and remove from heat.
6. Let stand 5 minutes or until liquid is absorbed. Fluff with fork before serving.