Spicy Cuban Stir-Fry Source: Pillsbury Course: Main Cuisine: Spanish Food Group: Beef Serves: 4 |
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Ingredients
| 2 cup(s) water |
| 1/2 teaspoon(s) sakt |
| 2 cup(s) uncooked instant white rice |
| 1 pound(s) boneless beef sirloin steak (1 inch thick) |
| 1 package(s) Old El Paso® Taco Seasoning Mix |
| 2 tablespoon(s) fresh lime juice |
| 1 tablespoon(s) olive oil |
| 2 large garlic cloves, minced |
| 1/4 teaspoon(s) crushed red pepper flakes |
| 15 ounce black beans, drained, rinsed |
| 11 ounce whole kernel corn, red and green peppers, drained |
| 2 cup(s) firmly packed fresh spinach |
| Garnish |
| chopped red onions |
| lime wedges |
| fresh cilantro |
Instructions
DIRECTIONSIn medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes.Meanwhile, cut beef into 1/4-inch-thick strips; cut strips into 1-inch pieces. In medium bowl, combine beef pieces, taco seasoning mix, lime juice, oil, garlic and red pepper flakes; toss to coat.Spray large wok or 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef mixture; cook 4 to 5 minutes or until beef is browned.Stir in cooked rice, beans and corn; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add spinach; cook just until spinach begins to wilt. Garnish as desired . |
Notes:I used regular rice vs. instant rice. |