Spanish Rice and Beef Soup
1 pound beef cubed steaks
2 tablespoons butter
1 clove garlic, crushed
1 package Spanish rice mix
1 can chili-seasoned diced tomatoes, undrained
Chopped fresh cilantro (optional)
Cut beef steaks lenthwise into 1 inch strips and then crosswise into 1 inch pieces.
In Dutch oven, heat butter over medium-high heat until melted. Add beef and garlic; stir fry 2 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from pan; season with 2 teaspoons seasoning mixture from rice mix.
In same pan, combine rice mix and remaining seasoning mixture, 5 cups water and tomatoes; 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 soup; stir in cilantro, if desired. Serve immediately. Makes 4 servings.
