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Spicy Cuban Stir-Fry

(1 review)
Spicy Cuban Stir-Fry
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5
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Steak, Corn and Peppers, Progresso® beans, rice and spinach stir fried with Old El Paso® Seasoning Mix for a flavorful Caribbean dinner.

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) 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 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.
Bake-Off is a registered trademark of General Mills ©2011
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
420
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
2g
10%
)
Cholesterol
50mg
17%
Sodium
1260mg
53%
Total Carbohydrate
64g
21%
(
Dietary Fiber
7g
28%
,
Sugars
7g
)
Protein
26g
Daily Value*:
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
4 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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