BETTY CROCKER SLOW COOKER TEX-MEX STEAK AND RICE

 

  • Cooking Time: 8 hr 30 mins
  • Servings: 4
  • Preparation Time: 10

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

Directions

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

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/slow-cooker-tex-mex-steak-and-rice/e522903a-f8f4-4f0d-a008-ab38aa12ada4?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_09_15_2011

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