Summer Vegetable Skillet

Description
Makes 6 servings.

Ingredients

 * Vegetable cooking spray
 * 1½ cups (8 ounces) smoked ham, diced
 * 1 medium onion, sliced
 * 2 cloves garlic, minced
 * 1 cup thinly sliced mushrooms
 * 1 medium zucchini squash, sliced into 1-inch rounds then in half
 * 1 large tomato
 * 2 cups fresh spinach, stems removed and torn
 * ¼ teaspoon ground black pepper
 * 1 x 14½-ounce can chicken broth
 * 2 cups quick-cooking white rice
 * 1½ cups frozen corn
 * ½ teaspoon dried basil leaves
 * ¼ teaspoon dried oregano leaves

Directions

 * 1) Heat large skillet coated with cooking spray over medium-high heat until hot.
 * 2) Add ham, onions and garlic; cook and stir 5 to 7 minutes or until tender.
 * 3) Add mushrooms, zucchini, tomato, spinach and pepper. Cook and stir 3 to 4 minutes or until spinach is wilted.
 * 4) Add broth, rice, corn, basil and oregano.
 * 5) Bring to a boil over high heat. Reduce heat, cover and remove from heat.
 * 6) Let stand 5 minutes or until liquid is absorbed. Fluff with fork before serving.