Southwestern Succotash - serves 2

Preparation - 20 minutes

2 tsp reduce-calorie margarine
1/2 cup each julienne-cut red bell pepper and diced zucchini
1/4 cup finely chopped onion
1/2 medium mild chili pepper, seeded and minced
1/2 small garlic clove, minced
2 large plum tomatoes, blanched, peeled, seded, and finely chopped
3/4 cup drained canned whole yellow hominy
1/4 cup each frozen green lima beans and canned ready to serve low-sodium chicken broth
Dash pepper

In nonstick skillet melt margarine, add bell pepper, zucchini, onion, chili pepper, and garlic and saute over medium-high heat until tender-crisp, 2-3 minutes.
Add remaining ingredients and stir to combine, bring to a boil. Continue cooking, stirring frequently, until mixture is reduced by half, 6-8 minutes.