• 1-1/3 cups chicken stock
• 1-1/3 cups water
• 1-1/3 cups long grain rice
• 1-1/2 Tbs. olive oil
• 1-1/4 lbs. top sirloin steak, cut into 1 inch cubes
• 4 cloves garlic, crushed
• 1 lb. tomatoes, seeded and chopped
• 1 Tbs. tomato paste
• 1/2 cup dry white wine or chicken stock
• 1/2 tsp. rosemary, or 2 Tbs. fresh, chopped

Combine stock and water in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover pan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Heat oil in a saucepan over medium high heat. Sauté beef, stirring frequently, 3-5 minutes or until browned evenly. Reduce heat to low. Add garlic and sauté 1 minute. Stir in tomatoes, tomato paste, wine, rosemary, and salt and pepper to taste. Cover and simmer 40-45 minutes or until beef is tender. Serve beef stew over rice.

Per serving: calories 629, fat 17.8g, 27% calories from fat, cholesterol 126mg, protein 50.8g, carbohydrates 58.5g, fiber 2.2g, sugar 4.5g, sodium 405mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 3.0, Lean meat: 0.2, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 5.7

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The recommended wine is: Burgundy.