Slow-Cooker Tex-Mex Steak and Rice

Name: Slow-Cooker Tex-Mex Steak and Rice
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters beef flavored broth (from 32-ounce carton); 473 milliliters frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained; 567 grams beef boneless round, tip or chuck steak, about 3/4 inch thick; 411 grams can Southwestern salsa-style diced tomatoes with green chilies, undrained; 2 cloves garlic, finely chopped; 2 teaspoons ground cumin; 237 milliliters uncooked instant rice; 1 teaspoons salt

Slow-Cooker Tex-Mex Steak and Rice requires about 8 hours and 40 minutes from start to finish. This main course has 375 calories, 35g of protein, and 13g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up instant rice, salt, chuck steak, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a gluten free and dairy free diet. com.

Instructions

Cut beef steak into 4 serving pieces.

Ingredients you will need

Steak

Place beef in 3- to 4-quart slow cooker.

Ingredients you will need

Beef

Equipment you will use

Slow Cooker

Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.

Ingredients you will need

Tomato

Garlic

Broth

Cumin

Beef

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Bell Pepper

Rice

Equipment

Slow Cooker

Bowl

Ingredients

Servings:

237milliliters

beef flavored broth (from 32-ounce carton)473milliliters

frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained 567grams

beef boneless round, tip or chuck steak, about 3/4 inch thick 411grams

can Southwestern salsa-style diced tomatoes with green chilies, undrained 2cloves

garlic, finely chopped 2teaspoons

ground cumin 237milliliters

uncooked instant rice 1teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.