Spanish
Rice and Beef Soup Recipe 4 Servings
Ingredients
- 1 pound beef cubed steaks
- 2 tablespoons butter
- 1 clove garlic, crushed
- 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)
Preparation
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; season with 2 teaspoons seasoning mixture
from rice mix.
In same pan, combine rice mix and
remaining seasoning mixture, 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.
Nutrition information per
serving: 432 calories; 30 g protein; 43 g carbohydrate; 15 g fat (7 g
saturated fat); 4.1 mg iron; 1,251 mg sodium; 89 mg cholesterol.
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