Recipe - Spanish Rice And Beef Soup

1 pound Beef cubed steaks
2 tablespoon Butter
1 Clove garlic, crushed
1 pack Spanish rice mix, (6.8
ounces)
1 cn Chiliseasoned minced
tomatoes, (14One half ounces)
undrained
Chopped fresh cilantro
(optional)

Cut beef steaks lengthwise into 1inch wide strips and then crosswise into
1inch pieces.

In Dutch oven, heat butter over mediumhigh heat until melted. Add beef and
garlic; stirfry 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 mediumlow; 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 MCRecipe Digest V1 #517 by "Master Harper Gaellon"
gaellon@inch.com on Mar 14, 1997