Serves: 4
Total Calories: 31
In a nonstick skillet, heat the oil and butter over medium-high heat and cook the pepper and jicama, stirring frequently, until just limp, 3 to 4 minutes. Stir in the salt, pepper, and parsley. Serve hot as a side vegetable or as a garnish for grilled fish or chicken.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Bell Peppers and Jicama recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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