Cilantro Orzo and Beef

 

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) Green Giant® Niblets® 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

• 1 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.
• 2 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.
• 3 Stir beef mixture into pasta mixture. Stir in cilantro.