Spicy Cuban Stir-Fry

Steak, Corn and Peppers, Progresso® beans, rice and spinach stir fried with Old El Paso® Seasoning Mix for a flavorful Caribbean dinner. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2016

Bake-Off® Contest 38, 1998

Katy, Texas

Stir-Fry

cups water

1/2

teaspoon salt

cups uncooked instant white rice

lb boneless beef sirloin steak (1 inch thick)

pkg (1 oz) Old El Paso™ Taco Seasoning Mix

tablespoons fresh lime juice

tablespoon olive or vegetable oil

large garlic cloves, minced

1/4

teaspoon crushed red pepper flakes

can (15 oz) Progresso™ black beans, drained, rinsed

can (11 oz) whole kernel corn, red and green peppers, drained

cups firmly packed torn fresh spinach

Chopped red onion

Lime wedges

Fresh cilantro sprigs

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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.