Mexicali Rose Skillet Corn
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup (one 2-ouncejar) chopped pimiento, undrained
1 tablespoon reduced-calorie margarine
1/8 teaspoon black pepper
3 cups frozen whole-kernel corn, thawed
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, saute celery, onion, and green pepper for 5 minutes.
Stir in undrained pimiento, margarine, and black pepper. Add corn and parsley flakes. Mix well to combine.
Lower heat, cover, and simmer for 5 minutes, stirring occasionally.