- 1 tablespoon vegetable oil
- 3/4 cup finely chopped onion
- 1 3/4 teaspoons ground cumin
- 1 garlic clove, minced
- 1 14 1/2-ounce can diced tomatoes in juice
- 2 cups shelled cooked edamame beans (from about 26 ounces of pods)
- 1 cup frozen corn kernels
- 1/2 cup canned vegetable broth
- 2 tablespoons chopped fresh cilantro
- Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.