Source: Fabulous Food Associations
Spanish Rice & Beef Soup
A quick and satisfying soup made with zesty tomatoes and Spanish rice
mix. Add a green salad and you're done!
Serves: 4
Prep. time: 10 minutes
Cooking time: 20 minutes
- 1 pound beef cubed steaks
- 2 tablespoons butter
- 1 clove garlic, crushed
- 1 package (6.8 ounces) Spanish rice mix
- 1 can (14-1/2 ounces) chili-seasoned diced tomatoes, undrained
- fresh cilantro, chopped (optional)
Cut beef steaks lengthwise into 1-inch wide strips and then crosswise
into 1 inch pieces.
In a Dutch oven, heat butter over medium-high heat until hot. 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 from rice mix.
In same pan, combine rice mix and remaining seasoning, 5 cups 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; heat
through. Stir in cilantro if desired.
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