Preparation:
1. Melt margarine in 12-inch nonstick skillet over medium heat. Cook bell peppers and chili in margarine 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano, and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro. |
