Cilantro Orzo and Beef Recipe
Fresh southwestern flavors make this extra-lean beef dish a tasty and simple solution to the “What’s for dinner?”
Ingredients
3 cups beef broth
1 1/2 cups uncooked orzo or rosamarina pasta (9 ounces)
1 can 11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn, undrained
1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
2 teaspoons olive or vegetable oil
1/2 pound cut-up extra-lean beef for stir-fry
1 medium bell pepper, cut into 1/4-inch strips
1/4 cup chopped fresh cilantro
Directions
1. Mix broth, pasta, corn and chilies in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is just tender; remove from heat. Let stand about 5 minutes or until almost all liquid is absorbed.
2. While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown.
3. Stir beef mixture into pasta mixture. Stir in cilantro.
2. While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown.
3. Stir beef mixture into pasta mixture. Stir in cilantro.
