Cut Beef steaks lengthwise into 1-inch wide strips and then crosswise
into 1 inch pieces.
In a Dutch oven, heat butter over medium-high heat until hot. Add
beef and garlic; stir-fry 2 to 3 minutes or until outside surface of
beef is no longer pink. (Do not overcook.) Remove from pan; season
with 2 teaspoons seasoning from rice mix.
In same pan, combine rice mix and remaining seasoning, 5 cups water
and tomatoes; bring to a boil. Reduce heat to medium-low; cover
tightly and simmer 15 to 17 minutes or until rice is tender. Return
beef; heat through. Stir in cilantro if desired.
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