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Slow-Cooker Tex-Mex Steak & Rice
Easy crockpot meal Ingredients
- 1 1/4 lb chuck steak, about 3/4" thick
- 1 cup beef broth
- 1 (14.5 oz) can Southwestern salsa-style diced tomatoes with green chiles, undrained
- 2 tsp ground cumin
- 1/2 tsp salt
- 2 cloves garlic, chopped fine
- 2 cups frozen bell pepper & onions (from bag)
- 1 cup Uncooked Instant Rice
Directions
- Cut beef steak into 4 serving peices. Place beef in 3 - 4 quart slow cooker. Mix broth, tomatoes, cumin, salt & garlic in a medium bowl; pour over beef. Cover and cook on LOW heat setting 7 to 8 hours. Stir bell pepper mixture & rice into mixture in slow cooker after 7 - 8 hours.
- Increase heat setting to HIGH. Cover & cook 20 to 30 minutes o until rice is tender.
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