1 1/2 tablespoon oil
1 small onion, thinly sliced
1 small red bell pepper, top and insides removed, diced small
1 small yellow bell pepper, top and insides removed, diced small
Two 16-ounce cans hominy, drained
Salt and freshly ground black pepper

In medium saucepan, heat the oil. Add the onion and bell peppers, cover and cook on low until tender about five minutes.

Stir in the hominy and two tablespoons water, cover and cook for five more minutes. Add two more tablespoon water, cover and cook five more minutes.

Season with salt and pepper. Serves 6