Spicy Cuban Stir-Fry

Steak, Green Giant® SteamCrisp® Mexicorn® Corn and Peppers, Progresso® beans, rice and spinach stir fried with Old El Paso® Seasoning Mix for a flavorful Caribbean dinner.

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Servings 5

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( 13 ) Ratings

13 Ratings

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Member Reviews ( 5 )

17ec2103-fd85-4488-8a46-e169bd0aaecc

Bake-Off® Contest 38, 1998

Linda Morten

Katy, Texas

ingredients 15
Prep Time 30 min
Total Time 30 min

Ingredients

Stir-Fry

2: cups water

1/2: teaspoon salt

2: cups uncooked instant white rice

1: lb boneless beef sirloin steak (1 inch thick)

1: pkg (1 oz) Old El Paso® Taco Seasoning Mix

2: tablespoons fresh lime juice

1: tablespoon olive or vegetable oil

2: large garlic cloves, minced

1/4: teaspoon crushed red pepper flakes

1: can (15 oz) Progresso® black beans, drained, rinsed

1: can (11 oz) Green Giant® SteamCrisp® 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

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Directions

1 In medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes.
2 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.
3 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.
4 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.