Slow-Cooker Tex-Mex Steak and Rice

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

By Betty Crocker Kitchens

September 8, 2010

1 1/4

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

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

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

teaspoons ground cumin

1/2

teaspoon salt

cloves garlic, finely chopped

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

cup uncooked instant rice

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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.

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.