How do you make an already-hearty achiote steak-and-rice skillet even heartier? Add pigeon peas, diced tomatoes and chopped ham.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. beef flank steak, cut in half lengthwise, cut into 1/4-inch strips
1 cup white rice, uncooked
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1-3/4 cups water
1 pkt. (1 tsp.) seasoning with coriander and annatto
1 can (15-1/2 oz.) pigeon peas, rinsed, drained
1 can (15 oz.) Mexican-style diced tomatoes, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add meat; cook 2 min. or until browned. Remove meat from skillet; set aside. Keep warm.
Add rice and ham to skillet. Cook 2 min., stirring occasionally. Stir in water and seasoning mix. Bring to boil; cover. Reduce heat to low; cook 15 min. or until rice is tender.
Stir in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.
Jazz It Up
Sprinkle chopped cilantro and a squeeze of lime over the dish before serving for a refreshing taste.
Jazz It Up
If you like to add a little heat to your dish, simply finely chop a jalapeño and add it along with the ham and rice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.