SAVORY ACHIOTE STEAK & RICE SKILLET

Savory Achiote Steak & Rice Skillet image

How do you make an already-hearty achiote steak-and-rice skillet even heartier? Add pigeon peas, diced tomatoes and chopped ham.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 41 g, Fiber 5 g, Sugar 4 g, Protein 23 g