Spicy Cuban Stir-Fry

(12)
4 reviews.
  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 5 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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