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Spanish Rice and Beef Soup

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)

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.


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