MIDDLE EASTERN-STYLE BEEF

1 pound lean round steak, cut into thin strips
1 small onion, chopped
2 tablespoons butter or margarine
1 (10 3/4 oz.) can Campbell's Condensed Beet Broth
1/2 soup can water
1 1/2 cups frozen broccoli, cauliflower and carrots, thawed
1/4 cup raisins
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 1/2 cups dry Minute Rice
1/2 cup sliced almonds

Brown beef and onion in hot butter in large skillet.

Add broth, water, vegetables, raisins, lemon juice and cinnamon. Bring to a full boil. Stir in rice and almonds. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990