Rustic Mexican Stew

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A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and a whole ear of corn. Top it with diced avocado, hot sauce or salsa.

READER'S COMMENT:

"Great, easy-to-make stew. I didn't have any jalepeno in the kitchen so I put in a little cayenne pepper. Satisfying for my tastebuds. Anonymous, WA "

Comments

Comment	Posted
Delicious and flavorful--i made it vegetarian by using pink beans instead of chicken. also added a sliced zucchini and cut the corn off the cob and used a red onion instead of scallions. Anonymous, VT	8 weeks 4 days ago
Great, easy-to-make stew. I didn't have any jalepeno in the kitchen so I put in a little cayenne pepper. Satisfying for my tastebuds. Anonymous, WA	8 weeks 4 days ago
This was delicious although I had to make some modifications. I doubled the recipe, substituted frozen kernels for the corn-on-the-cob and served it over brown rice since there was a lot of liquid. My husband and son rated it a keeper. The carrots add smoothness and sweetness to the flavor. I have one serving left over for lunch tomorrow - perfect! Anonymous, Potomac, MD	8 weeks 4 days ago

Comment

Posted

Delicious and flavorful--i made it vegetarian by using pink beans instead of chicken. also added a sliced zucchini and cut the corn off the cob and used a red onion instead of scallions.

Anonymous, VT

8 weeks 4 days ago

Great, easy-to-make stew. I didn't have any jalepeno in the kitchen so I put in a little cayenne pepper. Satisfying for my tastebuds.

Anonymous, WA

8 weeks 4 days ago

This was delicious although I had to make some modifications. I doubled the recipe, substituted frozen kernels for the corn-on-the-cob and served it over brown rice since there was a lot of liquid. My husband and son rated it a keeper. The carrots add smoothness and sweetness to the flavor. I have one serving left over for lunch tomorrow - perfect!

Anonymous, Potomac, MD

8 weeks 4 days ago