Serves: 4
Total Calories: 310
Stack beef steaks; cut lengthwise into 1-inch-wide strips, then crosswise into 1-inch pieces. Heat butter in Dutch oven over medium-high heat until melted. Add 1/2 of beef and 1/2 of garlic; stir-fry 2–3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from Dutch oven. Repeat with remaining beef and garlic. Season with 2 teaspoons seasoning mixture from rice mix.
Combine rice mix, remaining seasoning mixture, water, and tomatoes in Dutch oven; bring to a boil. Reduce heat to medium-low; cover tightly and simmer 15–17 minutes or until rice is tender. Return beef to Dutch oven; heat through. Stir in cilantro, if desired. Serve immediately.
This Spanish Rice and Beef Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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