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

Add To

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.

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