Spanish Rice and Beef Soup

Yield:
4 to 6 servings

Ingredients:

  1. 1 pound beef cubed steaks
  2. 2 Tablespoons butter
  3. 1 clove garlic, minced
  4. 1 package (6.8 ounce) Spanish rice mix
  5. 5 cups water
  6. 1 can (14 1/2 ounce) chili-seasoned diced tomatoes, undrained
  7. Chopped fresh cilantro
Directions:

Stack beef steaks; cut lengthwise into 1- inch wide strips, then crosswise into 1- inch pieces.

Heat butter in Dutch oven over medium-high heat until melted. Add 1/2 beef and 1/2 of garlic; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from Dutch oven. Repeat with remaining beef and garlic. Season with 2 teaspoons seasoning mixture from rice mix.

Combine rice mix, remaining seasoning mixture, water and tomatoes in Dutch oven; bring to a boil. Reduce heat to medium-low; cover tightly and simmer 15 to 17 minutes or until rice is tender.

Return beef to Dutch oven; heat through. Stir in cilantro, if desired. Serve immediately.

Recipe provided by National Cattlemen's Beef Association


TDS 3