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Spicy Cuban Stir-Fry




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Linda Morten
Katy, Texas
Finalist in the 1998 Bake-Off® Contest


List of 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 (1.25-oz.) pkg. 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 (15-oz.) can black beans, drained, rinsed
1 (11-oz.) can Green Giant® 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



Recipe



Prep Time: 30 Minutes
Preparation 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.

5 (1 1/2-cup) servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 1/2 Cups
Calories 420 Calories from Fat 60

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% DAILY VALUE
Total Fat 7 g 11 %
Saturated 2 g 10 %
Cholesterol 50 mg 17 %
Sodium 1260 mg 52 %
Total Carbohydrate 64 g 21 %
Dietary Fiber 7 g 28 %
Sugars 7 g
Protein 26 g

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Vitamin A 40 % Vitamin C 15 %
Calcium 8 % Iron 30 %

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DIETARY EXCHANGES: 4 Starch, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 Fat
OR 4 Carbohydrate, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 Fat

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