INGREDIENTS
1
large onion, thinly sliced
1
medium red bell pepper, cut into strips (1 1/2 cups)
1
medium green bell pepper, cut into strips (1 1/2 cups)
1
beef flank steak (2 lb), cut into 8 pieces
2
tablespoons chili powder
1
teaspoon dried oregano leaves
2
teaspoons dried minced garlic
1
cup Progresso® beef flavored broth (from 32-oz carton)
2
cups uncooked regular long-grain white rice
1
can (15 oz) Progresso® black beans, drained, rinsed
DIRECTIONS
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
2
Cover; cook on Low heat setting 8 to 10 hours.
3
About 20 minutes before serving, cook rice as directed on package.
4
Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.
High Altitude (3500-6500 ft)
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