Spanish Rice Soup - cooking recipe

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

Preparation

Cut round steak into small cubes (I make mine 1/2 inch or less).
In dutch oven, cook beef and garlic in butter over medium heat until no longer pink.
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.
Add tomatoes, water, bouillon cubes, and entire contents of Spanish Rice mix to meat and garlic in dutch oven.
Cover tightly and simmer over low heat 15-20 minutes, stirring occasionally.