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Slow Cooker Tex-Mex Steak and Rice

Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

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( 14 Ratings)

14 Ratings

5 Stars 29%

4 Stars 36%

3 Stars 21%

2 Stars

1 Stars 14%

Member Reviews ( 10 )

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Prep Time 10 min
Total Time 8 hr 40 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

The moist heat of a slow cooker transforms inexpensive, less-tender cuts of meat into fork-tender dinner. Be sure to choose beef round, tip or chuck steak, or substitute beef stew meat, for this flavorful dish. You can quickly thaw frozen vegetables by microwaving on High for 1 to 2 minutes or placing them in a colander and running cool water over them. Or move frozen vegetables from the freezer to the refrigerator in the morning before you leave, and they’ll be thawed when you get home for dinner.

Give this recipe a boost of fiber by using instant brown rice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% ),
Cholesterol: 75mg; 75%;
Sodium: 1060mg; 1060%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 4g 4% ),
Protein: 34g; 34%

% Daily Value*:

Iron: 30%;

Exchanges:

2 Starch; 1 Vegetable; 4 Very Lean Meat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 5/21/2012 5:48:57 PM REPORT ABUSE laneymunoz said:

Rating:

Really loved this! We used fresh peppers and onions instead of frozen ones.

This reply was: Helpful Inspiring

Posted 10/20/2011 3:24:51 PM REPORT ABUSE demorrissey said:

Rating:

Thought this was a tasty meal and I used stew meat as suggested it was tender and juicy. I would add some chili power the next time as it seemed a little bland.

This reply was: Helpful Inspiring

Posted 10/11/2011 1:37:26 PM REPORT ABUSE KristinaO129 said:

Rating:

My husband and I thought this recipe was OK, not great, not bad. The only changes I made was I used fresh onion & bell pepper as opposed to frozen & used my slow cooker on high for 3-4 hr's instead of low for 7-8 hours. I had no problem at all with the tenderness of the meat without browning (as previously mentioned by another reviewer), the meat was very tender & fell apart easily (I used London Broil). The only problem is that it could have definitely used more broth (I used 1 can of broth instead of the carton broth -- in response to one of the previous reviewers, carton broth is usually recommended because it is supposed to taste better but canned tends to be more economical & no waste if you don't use the rest of the carton). I would also probably add more seasoning if I make this again. I might try it again & just make some enhancements.

This reply was: Helpful Inspiring