Ingredients
3
cups Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2
cups uncooked orzo or rosamarina pasta (9 ounces)
1
can (11 ounces) 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
Preparation
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.
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.
Stir beef mixture into pasta mixture. Stir in cilantro.
