Spanish Rice Soup

Submitted by Laura O.

"Got an extra box of Spanish Rice in the pantry? This is a good way to use it up. I think I like this soup more than the spanish rice by itself. You could use more meat if you like or vary the water/beef bouillon content. You could substitute beef broth instead of the cubes too. I use the cubes because I always have them on hand."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 8-10

ingredients

• 1⁄2 lb round steak
• 2 tablespoons butter or 2 tablespoons margarine
• 1 garlic clove, minced
• 1 (6 7/8 ounce) box Spanish rice mix
• 8 cups water
• 8 beef bouillon cubes
• 1 (14 1/2 ounce) can diced tomatoes, undrained

directions

1. Cut round steak into small cubes (I make mine 1/2 inch or less).
2. In dutch oven, cook beef and garlic in butter over medium heat until no longer pink.
3. Lightly process can of tomatoes in food processor until chunks are smaller and the consistency is a little more saucy without being completely tomato sauce.
4. Add tomatoes, water, bouillon cubes, and entire contents of Spanish Rice mix to meat and garlic in dutch oven.
5. Cover tightly and simmer over low heat 15-20 minutes, stirring occasionally.