Mexican Steak and Rice

My goodness, I can't believe it's been almost a month since I posted something here. I assure you I've been trying new recipes. Some good, some bad, and some down right disgusting. My most recent recipe I made last night and loved. Quite tasty and alas, a recipe in which I will actually eat the leftovers. Amazing!

Mexican Steak and Rice
Courtesy of Mexican Family Favorite Cookbook

• 2 lbs round steak (tenderized)
• 1 to 2 tsp oil
• 2 minced garlic cloves
• 1/2 cup water

Cut meat into cubes. In a skillet, heat oil and saute garlic cloves. Add meat cubes and water. Cover and brown meat over reduced heat. When meat is cooked, drain meat juices and save. Place meat in a bowl and put aside.

• 3 T oil
• 1/2 lb long grain rice
• 1/2 small onion, diced
• 2/3 c meat juices (I didn't have 2/3 cup so I put chicken stock to fill to 2/3 cup)
• 2 cs hot water
• 1/2 tsp pepper
• 1 T salt
• 1/4 c crushed Cilantro
• 6 oz Tomato sauce
• 2 oz Tomato Puree (I used 8 oz tomato sauce)

In same skillet, heat oil, add rice and brown medium heat, stirring constantly. Add onion and saute briskly. blend in meat juices and add water. Add remaining ingredients. Mix well. Add meat, cover and cook over medium heat for 40-45 minutes. Stir occasionally to keep rice from sticking. Cook until rice is tender. (Serves 6 to 8)

I actually made this recipe and didn't adjust it for one person. It was my main dish though and it gave me enough for two dinners and one lunch. So serving 6-8 is assuming it's a side dish I think.