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Slow Cooker Tex-Mex Steak and Rice
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Brief Description
Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.
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Main Ingredient
Beef boneless round, tip or chuck steak
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Category: Beef
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 520 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Give this recipe a boost of fiber by using instant brown rice.
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Posted By: Kaysue4
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 1 1/4 pounds - beef boneless round, tip or chuck steak, about 3/4 inch thick
- 1 cups - beef flavored broth (from 32-ounce carton)
- 14 1/2 cans - Southwestern salsa-style diced tomatoes with green chilies, undrained 2 teaspoons ground cumin
- 2 teaspoons - ground cumin
- 1/2 teaspoons - salt
- 2 cloves - garlic, finely chopped
- 2 cups - frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
- 1 cups - uncooked instant rice
Directions:
Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
Cover and cook on Low heat setting 7 to 8 hours.
Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.
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