1/4 cup vegetable broth (or more, as needed, for sautéing)
1/2 cup chopped onion
2 tsp. seeded and minced jalapeño pepper
2 cloves minced garlic
1 cup yellow squash, sliced into 1/2-inch thick pieces
1 cup zucchini, sliced into 1/2-inch thick pieces
1/2 cup fresh corn kernels
1 16-oz. can pinto beans, drained
1 14 1/2-oz. can diced tomatoes, not drained
3 sprigs of thyme
2 cups hot cooked brown rice
• Heat broth in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté for 2 minutes. Stir in the squash and zucchini and sauté for another 2 minutes. Add the corn, beans, tomatoes, and thyme. Cover, reduce heat, and simmer for 10 minutes.
• Discard the thyme and serve over rice.
Makes 4 servings