Spanish Rice and Beef Soup -

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Belgourmet's most famous World Recipes

Worlds most famous "Spanish Rice and Beef Soup " recipe.
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Ingredients for 4 servings:
1 pound beef cubed steaks
2 tablespoons butter or olive oil
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)

Spanish Rice and Beef Soup

Cut Beef steaks lengthwise into 1-inch wide strips and then crosswise

into 1 inch pieces.

In a Dutch oven, heat butter or olive oil 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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Spanish Rice and Beef Soup Cut Beef steaks lengthwise into 1-inch wide strips and then crosswise

into 1 inch pieces.

In a Dutch oven, heat butter or olive oil 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.