Cilantro Beef Orzo

Name: Cilantro Beef Orzo
Ingredients: 3 cups beef broth; 1 1/2 cups uncooked orzo pasta (9 ounces) or 1 1/2 cups rosamarina pasta (9 ounces); 1 (11 ounce) can vacuum-packed whole kernel corn, undrained (such as Green Giant); 1 (4 ounce) can diced green chilies, undrained; 1 (10 ounce) can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type); 2 teaspoons olive oil or 2 teaspoons vegetable oil; 1/2 lb extra-lean beef, sliced (such as stirfry beef); 1 medium bell pepper, cut into strips (optional); 1/4 cup chopped fresh cilantro; 1/4 cup sliced black olives (optional)

10 ingredients

6 steps

Ingredients

3 cups beef broth
1 1/2 cups uncooked orzo pasta (9 ounces) or 1 1/2 cups rosamarina pasta (9 ounces)
1 (11 ounce) can vacuum-packed whole kernel corn, undrained (such as Green Giant)
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type)
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/2 lb extra-lean beef, sliced (such as stirfry beef)
1 medium bell pepper, cut into strips (optional)
1/4 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)

Directions

1

Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
2

Cover and simmer for approximately 10 minutes, or until pasta is al dente.
3

Remove from heat and let stand until nearly all the liquid is absorbed.
4

While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
5

Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
6

Serve.