Time
prep 0:05
total 0:30
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
| Chopped red onion | | Lime wedges | | Fresh cilantro sprigs |
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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.
Author's Comments
Very Spicy!
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