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Mexicali Rose Skillet Corn


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Serves 6 | Prep Time | Cook Time

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Ingredients You'll Need

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


Directions

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.


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