Spanish rice and beef soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef cubed steaks |
| 2 | tablespoons | Butter |
| 1 | Clove garlic, crushed | |
| 1 | pack | Spanish rice mix, (6.8 ounces) |
| 1 | can | Chili-seasoned diced tomatoes, (14-1/2 ounces) undrained |
| Chopped fresh cilantro (optional) | ||
Directions
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" <gaellon@...> on Mar 14, 1997
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