Spicy Cuban Stir-Fry

• 2 cups water
• 1/2 tsp. salt
• 2 cups uncooked instant white rice
• 1 lb. boneless beef sirloin steak (1-inch thick)
• 1 pkg. Old El Paso Taco Seasoning Mix
• 2 tbsp. fresh lime juice
• 1 tbsp. olive oil
• vegetable oil
• 2 lg. garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 1 can (15 oz.) Green Giant, Progresso Black Beans, drained and rinsed
• 1 can (11 oz.) Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
• 2 cups firmly packed torn fresh spinach
• Chopped red onion
• Lime wedges
• Fresh cilantro sprigs

1. In medium saucepan, combine water and salt.
2. Bring to a boil.
3. Stir in rice; cover.
4. Remove from heat; let stand 5 minutes.
5. Meanwhile, cut beef into 1/4-inch-thick strips; cut strips into 1-inch pieces.
6. In medium bowl, combine beef pieces, taco seasoning mix, lime juice, oil, garlic and red pepper flakes; toss to coat.
7. Spray large wok or 12-inch skillet with nonstick cooking spray.
8. Heat over medium-high heat until hot.
9. Add beef mixture; cook 4 to 5 minutes or until beef is browned.
10. Stir in cooked rice, beans and corn; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally.
11. Add spinach; cook just until spinach begins to wilt.
12. Garnish as desired.

water, salt, white rice, boneless beef sirloin steak, mix, lime juice, olive oil, vegetable oil, garlic, red pepper, green, kernel, fresh spinach, red onion, wedges, cilantro

Taken from www.foodgeeks.com/recipes/6426 (may not work)