Savory Achiote Steak & Rice Skillet

Ingredients

• 1 lb beef flank steak cut into 1/4-inch strips cut in half lengthwise,
• 15 oz goya pigeon peas rinsed drained canned
• 15 oz canned tomatoes diced mexican-style drained canned
• 0.5 cup knudsen cream sour
• 6 oz oscar mayer ham smoked chopped
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 1 tsp pkt. seasoning with coriander and annatto
• 1.8 cups water 
• 1 cup rice white uncooked

Equipment

• frying pan

Directions

1. Heat dressing in large skillet on medium-high heat.
2. Add meat; cook 2 min. or until browned.
3. Remove meat from skillet; set aside. Keep warm.
4. 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.
5. Stir in meat, pigeon peas and tomatoes; cover. Cook 5 to 10 min. or until heated through. Top with sour cream before serving.