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Source: Fabulous Food Associations

Spanish Rice & Beef Soup
A quick and satisfying soup made with zesty tomatoes and Spanish rice mix. Add a green salad and you're done!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 pound beef cubed steaks
2 tablespoons butter
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)




Cut beef steaks lengthwise into 1-inch wide strips and then crosswise into 1 inch pieces.

In a Dutch oven, heat butter 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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