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Ingredients: |
| 1 |
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pound beef cubed steaks |
| 2 |
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tablespoons butter |
| 1 |
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clove garlic, crushed |
| 1 |
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package (6.8 ounces) Spanish rice mix |
| 5 |
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cups water |
| 1 |
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can (14-1/2 ounces) chili-seasoned diced tomatoes, undrained |
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Chopped fresh cilantro (optional) |
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Instructions: |
| 1. |
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Cut beef steaks lengthwise into 1-inch wide strips and then crosswise into 1-inch pieces. |
| 2. |
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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. |
| 3. |
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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. |
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| Makes 4 servings. |
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| | 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. |
