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1

Spicy Cuban Stir-Fry

Prep 30 min
Total 30 min
Ingredients 15
Servings 5

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

Linda Morten

Katy, Texas

Ingredients

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

Garnish, if desired

Chopped red onion

Lime wedges

Fresh cilantro sprigs

Steps

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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.