Spanish Rice And Beef Soup
| 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)
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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