Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
6 cubed beef steaks (1-1/2 pounds)
1/3 cup flour seasoned with salt, ground black pepper and garlic powder
3 tablespoons vegetable oil
1 cup sliced green onions
1 4-ounce can sliced mushrooms (drain; reserve liquid)
1 1/2 cups uncooked rice
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup dry white wine
Dust steaks with seasoned flour. Brown in oil in ovenproof skillet. Remove steaks and set aside.
Pour off all but 1 tablespoon drippings. Add green onions and mushrooms to skillet. Cook until tender crisp. Stir in rice, salt and pepper. Add liquid from mushrooms, wine and enough broth to make 3 cups. Bring to a boil; stir well. Top with steaks. Cover and bake at 350 degrees for 25 to 30 minutes or until meat is tender and liquid is absorbed. Fluff rice with fork.