Ingredients
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3 cups beef broth
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1 1/2 cups uncooked orzo pasta (9 ounces) or 1 1/2 cups rosamarina pasta (9 ounces)
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1 (11 ounce) can vacuum-packed whole kernel corn, undrained (such as Green Giant)
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1 (4 ounce) can diced green chilies, undrained
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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)
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2 teaspoons olive oil or 2 teaspoons vegetable oil
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1/2 lb extra-lean beef, sliced (such as stirfry beef)
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1 medium bell pepper, cut into strips
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1/4 cup chopped fresh cilantro
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1/4 cup sliced black olives
Instructions
- Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
- Cover and simmer for approximately 10 minutes, or until pasta is al dente.
- Remove from heat and let stand until nearly all the liquid is absorbed.
- 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.
- Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
- Serve.