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Ingredients
1 tbsp whipped butter
2 tsp olive or vegetable oil
4 cups cubed pared jicama
1 cu peach sliced red onions and red bell
pepper strips
1/4 cup water
1 packet instant chicken broth and
seasoning mix
Dash crushed red pepper
Method
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In 10-inch skillet combine butter and
oil and heat until butter is melted; add jicama and cook over
medium-high heat, stirring frequently, until lightly browned, about 5
minutes.
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Add onions and bell pepper and cook,
stirring occasionally, until onions are translucent, about 3 minutes.
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Stir in remaining ingredients; cover
and cook over high heat until jicama is tender, 6 to 7 minutes.
Notes:
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