Spanish Rice and Beef Soup

Categories: Beef | Main dishes | Soups & ste | Potatoes | Peas

Serves: 1 Servings

Ingredients:

1 lb Beef cubed steaks
2 tb Butter
1 Clove garlic, crushed
1 pk Spanish rice mix, (6.8
-ounces)
1 cn Chili-seasoned diced
-tomatoes, (14-1/2 ounces)
-undrained
Chopped fresh cilantro
-(optional)

Instructions:
Cut beef steaks lengthwise into 1-inch wide 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; sea son 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

Posted to MC-Recipe Digest V1 #517 by "Master Harper Gaellon"
on Mar 14, 1997

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