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Foodgeek: |
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Rating: |
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Servings: |
5 servings |
Prep. Time: |
:05 |
Total Time: |
:30 |
Ingredients: |
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2 cups water
Lime wedges
Chopped red onion
Garnish: (If desired)
2 cups firmly packed torn fresh spinach
1 can (11 oz.) Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz.) Green Giant, Progresso Black Beans, drained and rinsed
1/4 tsp. crushed red pepper flakes
2 lg. garlic cloves, minced
1 tbsp. olive oil or vegetable oil
2 tbsp. fresh lime juice
1 pkg. Old El PasoŽ Taco Seasoning Mix
1 lb. boneless beef sirloin steak (1-inch thick)
2 cups uncooked instant white rice
1/2 tsp. salt
Fresh cilantro sprigs
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Directions:
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In medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes.
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.
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.
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.
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Very Spicy!
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