Mexican Stir Fry with Pasta & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup uncooked brown rice 2 oz uncooked *Ronzoni, Healthy Harvest Spaghetti4oz. Beef, round steak (before cooking, all fat removed)1 large sliced, raw Onions1 cup Tomatoes chopped(may substitute canned, drained)1 cup sliced Jalapeno Peppers 1 cup sliced Banana Peppers 1 cup sliced Mushrooms fresh (or canned drained)1 tbsp chopped Cilantro (optional)cooking spray*1 tsp. Canola or vegetabale Oil, (if needed)
Trim all visible fat from steak, then cut into thin,1 inch pieces.
While slicing the veggies, bring 2 cups of water to a rolling boil. Stir dry rice and pasta into boiling water. Turn heat down to medium and cover with a tight fitting lid. Simmer for 10minutes or until most of liquid is gone.
While rice/pasta mix is simmerring, Spray large skillet well with cooking spray. Get pan really hot, then add meat pieces. Stir & cook until meat is done *may need to add oil to keep from sticking.
Toss in mushrooms, onions and peppers, cook to desired crispness reached.
Pour over rice/pasta mix.
Serving Size: 2 large servings (1cup rice/pasta) covered with stir fry
While slicing the veggies, bring 2 cups of water to a rolling boil. Stir dry rice and pasta into boiling water. Turn heat down to medium and cover with a tight fitting lid. Simmer for 10minutes or until most of liquid is gone.
While rice/pasta mix is simmerring, Spray large skillet well with cooking spray. Get pan really hot, then add meat pieces. Stir & cook until meat is done *may need to add oil to keep from sticking.
Toss in mushrooms, onions and peppers, cook to desired crispness reached.
Pour over rice/pasta mix.
Serving Size: 2 large servings (1cup rice/pasta) covered with stir fry
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 7.0 g
- Cholesterol: 32.3 mg
- Sodium: 50.2 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 10.6 g
- Protein: 22.3 g
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