Tex-Mex Tilapia, Tomato, and Corn Stew (by ?)

2 tsp. olive oil
1 med. onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1 10 oz box frozen corn
1/4 tsp. salt
1/8 tsp. cinnamon
1 14.5 oz. can diced tomatoes with mild green chilies
1 lb. skinless tilapia, cut into 1-inch peices
2 tbsp. chopped fresh cilantro or parsley
4 lime wedges

Heat the oil. Add the onion and garlic; cook, stirring frequently, until light golden. Add bell pepper, stirring frequently.
Add tomatoes, corn, salt and cinnamon; bring to a boil. Add the fish, stirring gently to coat the fish with the sauce; return to a boil. Reduce heat and simmer, covered, until fish is just opaque in center, about 6 minutes.
Serve sprinkles with cilantro and lime wedges.

Serves 4 (Hands-on prep: 5 min. Cook time: 15 min.)

***Need ownership of this great recipe! - dp