Slow Cooker Tex-Mex Steak and Rice

 

1 1/4

pounds beef boneless round, tip or chuck steak, about 3/4 inch thick

1

cup Progresso® beef flavored broth (from 32-ounce carton)

1

can (14.5 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained

2

teaspoons ground cumin

1/2

teaspoon salt

2

cloves garlic, finely chopped

2

cups frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained

1

cup uncooked instant rice

• 1 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.
• 2 Cover and cook on Low heat setting 7 to 8 hours.
• 3 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.