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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got this recipe from and thought it should be listed in this database. It's inexpensive, tastes fantastic and is low-fat to boot! Ingredients:
3 cups beef broth |
1 1/2 cups uncooked orzo pasta (9 oz) |
1 (12 ounce) can whole kernel corn, drained |
1 (4 ounce) can chopped green chilies, undrained |
2 teaspoons olive oil or 2 teaspoons vegetble oil |
1/2 lb extra lean beef, cut into strips |
1 medium bell pepper, cut into 1/4-inch strips |
1/4 cup chopped fresh cilantro |
Directions:
1. Pour broth, orzo, corn and chilies in a 2-quart pan. Heat to a boiling. Reduce heat, cover and simmer for 10 minutes; remove from heat. Let stand about 5 minutes.
2. While the pasta is cooking, heat oil in a non-stick skillet over medium-high heat. Cook beef and bell pepper for about 5 minutes, until beef is brown.
3. Stir beef and bell pepper into the pasta mixture and add cilantro.
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