Ingredients
2
cups water
1/2
teaspoon salt
2
cups uncooked instant white rice
1
lb boneless beef sirloin steak (1 inch thick)
1
packet (1 oz) Old El Paso™ Original 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
Chopped red onion
Lime wedges
Fresh cilantro sprigs
Preparation
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.
