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Spanish Rice and Beef Soup
Yield: 4 to 6 servings
Ingredients
| 1 |
pound |
beef cubed steaks
|
|
|
| 2 |
Tablespoons |
butter
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1 |
package |
(6.8 ounce) Spanish rice mix
|
|
|
| 5 |
cups |
water
|
|
|
| 1 |
can |
(14 1/2 ounce) chili-seasoned diced tomatoes, undrained
|
|
|
|
|
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
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/4424/Spanish_Rice_and_Beef_Soup