Spanish Rice and Beef Soup
Total preparation and cooking time: 30 minutes
1 pound beef cubed steaks
2 tablespoons butter
1 clove garlic, minced
1 package (6.8 ounces) Spanish rice mix
5 cups water
1 can (14-1/2 ounces) chili-seasoned diced tomatoes, undrained
Chopped fresh cilantro (optional)
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 of 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.
Makes 4 servings.
Nutrition information per serving: 419 calories; 31 g protein; 42 g carbohydrate; 15 g fat; 1414 mg sodium; 89 mg cholesterol; 5.1 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 15.4 mg iron; 5.9 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.