Spanish Rice And Beef Soup

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CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Beef, Main dishes, Peas, Potatoes, Soups & ste	1	Servings

INGREDIENTS

1	lb	Beef cubed steaks
2	T	Butter
1		Clove garlic, crushed
1		Spanish rice mix, 6.8
		ounces
1		Chili-seasoned diced
		tomatoes 14-1/2 ounces
		undrained
		Chopped fresh cilantro
		optional

INSTRUCTIONS

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; 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 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.  MAKES 4
SERVINGS  Posted to MC-Recipe Digest V1 #517 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 14, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1842 Calories From Fat: 1343 Total Fat: 149.9g Cholesterol: 397.8mg Sodium: 1134.8mg Potassium: 2526.3mg Carbohydrates: 36.6g Fiber: 4.7g Sugar: 28.1g Protein: 91.8g