Spicy Cuban Stir-Fry

by Josh Hughes

Prep time: 0:05 Overall time: 0:30

Servings: 5 servings

INGREDIENTS

2 cups water
1/2 tsp. salt
2 cups uncooked instant white rice
1 lb. boneless beef sirloin steak (1-inch thick)
1 pkg. Old El Paso® Taco Seasoning Mix
2 tbsp. fresh lime juice
1 tbsp. olive oil or vegetable oil
2 lg. garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 can (15 oz.) Green Giant, Progresso Black Beans, drained and rinsed
1 can (11 oz.) Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
2 cups firmly packed torn fresh spinach

Garnish: (If desired)
Chopped red onion
Lime wedges
Fresh cilantro sprigs

INSTRUCTIONS

In 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.

CHEF COMMENTS

Very Spicy!

Tagged: caribbean, cornedbeedandonions add tags

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