Slow-Cooker Tex-Mex Steak and Rice

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

  • prep time 10 min
  • total time 8 hr 40 min
  • ingredients 8
  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved