Spanish Rice and Beef Soup

1 pound beef cubed steaks
2 tablespoons butter
1 clove garlic, crushed
1 package (6.8 ounces) Spanish rice mix
5 cups water
1 can (14-1/2 ounces) chili-seasoned diced tomatoes, 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; season with 2 teaspoons seasoning mixture from rice mix.

In same pan, combine rice mix and remaining seasoning mixture, 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.

Servings: 4
Source: Cattlemen's Beef Board