Cilantro Orzo and Beef
|Beef broth||3 Cup (48 tbs)|
|Orzo/Rosamarina pasta||9 Ounce (Uncooked)|
|Green giant niblets vacuum packed whole kernel corn||11 Ounce (Undrained)|
|Chopped green chili||4 1⁄2 Ounce, undrained (Old El Paso)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Cut up extra lean beef||1⁄2 Pound (For Stir Fry)|
|Bell pepper||1 Medium, cut into 1/4 inch strips|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
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.