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Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 teaspoons minced seeded jalapeno pepper
• 2 garlic cloves, minced
• 1 cup (1/2-inch-thick) sliced yellow squash
• 1 cup (1/2-inch-thick) sliced zucchini
• 1/2 cup fresh corn kernels
• 1 (16-ounce) can pinto beans, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 thyme sprigs
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 2 cups hot cooked long-grain rice

Description

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