Spicy Southwestern Vegetable Sauté

The staples of Southwestern cuisine are featured in this mélange of spices and savor. Adding more jalapeño peppers will certainly indulge those with a "fiery" palate.

Yield

Makes 6 servings

Ingredients

1	bag (16 ounces) frozen green beans
2	tablespoons water
1	tablespoon olive oil
1	medium red bell pepper, chopped
1	medium yellow summer squash or zucchini, chopped
1	jalapeño pepper,* seeded, and chopped (optional)
1/2	teaspoon ground cumin
1/2	teaspoon garlic powder
1/2	teaspoon chili powder
1/4	cup sliced green onions
2	tablespoons chopped fresh cilantro (optional)
1	tablespoon brown sugar

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar.