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Slow-Cooker Tex-Mex Steak and Rice

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By Betty Crocker Kitchens
Updated Sep 8, 2010
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Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

Slow-Cooker Tex-Mex Steak and Rice

  • Prep Time 10 min
  • Total 8 hr 40 min
  • Servings 4
  • Ingredients 8
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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
Make With
Progresso Broth

Instructions

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

Nutrition

330 Calories
5g Total Fat
34g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
45
Total Fat
5g
Saturated Fat
2g
Cholesterol
75mg
Sodium
1060mg
Total Carbohydrate
37g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
30%
30%
Exchanges:
2 Starch; 1 Vegetable; 4 Very Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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