Hominy and Bell Pepper Saute

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Hominy and Bell Pepper Saute

 

1 1/2 tablespoon oil

1 small onion, thinly sliced

1 small red bell pepper, top and insides removed, diced small

1 small yellow bell pepper, top and insides removed, diced small

2 16 ounce cans hominy, drained

salt and freshly ground black pepper

 

In medium saucepan, heat the oil. Add the onion and bell peppers, cover and cook

on low until tender about five minutes.

Stir in the hominy and two tablespoons water, cover and cook for five more

minutes. Add two more tablespoon water, cover and cook five more minutes.

Season with salt and pepper. Serves 6.

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