2 cups MINUTE® White Rice, uncooked
1 tbsp. vegetable oil
1 lb. boneless beef chuck steak, cut into bite-sized pieces
2 cups chopped onions
1/3 cup spicy steak sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 1/4 oz.) red kidney beans, drained, rinsed *

Prepare rice according to package directions.

Heat oil in Dutch oven or large saucepan over medium-high heat. Add beef and onions; cook and stir 4 to 5 minutes or until meat is near tender.

Add steak sauce and tomatoes; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until meat is tender.

Stir in beans. Cook until heated through, stirring occasionally. Serve over rice.

Cook's Note: Spoon meat mixture onto warmed tortillas, then top with sour cream and roll up.

* May substitute canned pinto beans.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice