Smothered Squash And Pinto Beans

Ingredients

• 16 ounce pinto beans drained canned
• 14.5 ounce canned tomatoes diced canned
• 2 cups rice long-grain hot cooked
• 0.5 cup ears corn fresh
• 2  garlic clove minced
• 2 teaspoons jalapeno minced seeded
• 2 ounces monterrey jack cheese shredded
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 3  thyme sprigs 
• 1 cup to 3 sized squashes yellow sliced
• 1 cup zucchini sliced

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add onion, jalapeo pepper, and garlic; saut 2 minutes. Stir in squash and zucchini; saut 2 minutes.
3. Add corn and next 3 ingredients; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese.
4. Serve over rice.