Instructions: Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 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.

This recipe yields 6 (side-dish) servings.

Comments: A colorful and delicious side dish reminiscent of succotash.

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