RCI-RC.004.0293.001
Summer Vegetable Skillet
Makes 6 servings.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- (8 ounces) smoked ham1½ cupsdiced
- onion1 mediumsliced
- garlic2 clovesminced
- thinly sliced mushrooms1 cup
- zucchini squash1 mediumsliced into 1-inch rounds then in half
- 1 large
- fresh spinach2 cupsstems removed and torn
- ¼ teaspoon
- 1 unit
- quick-cooking white rice2 cups
- 1½ cups
- ½ teaspoon
- ¼ teaspoon
Method
1
Prepare all vegetables by dicing the onion, mincing the garlic, slicing the zucchini squash into half-moons, cutting the tomato into chunks, and cutting the corn kernels from the cob if using fresh corn.
10 minutes
2
Spray a large skillet with vegetable cooking spray and heat over medium heat until hot.
2 minutes
3
Add the diced onion and minced garlic to the skillet and sauté, stirring frequently, until the onion is softened and translucent.
4 minutes
4
Add the sliced zucchini squash and corn to the skillet and cook, stirring occasionally, until the vegetables begin to soften slightly.
4 minutes
5
Pour in the entire can of chicken broth and stir in the chopped tomato, dried oregano leaves, and a generous pinch of black pepper.
2 minutes
6
Bring the broth mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered until all vegetables are tender.
8 minutes
7
Stir in the fresh spinach and allow it to wilt completely into the broth, cooking for an additional minute or two.
2 minutes
8
Remove the skillet from heat, taste and adjust seasoning with additional black pepper if needed, and garnish generously with fresh basil leaves before serving.
1 minutes