| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Beef, Main dishes, Soups & ste, Potatoes, Peas |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef cubed steaks |
| 2 |
tb |
Butter |
| 1 |
|
Clove garlic, crushed |
| 1 |
pk |
Spanish rice mix, (6.8 ounces) |
| 1 |
cn |
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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