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
Instructions
Step
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.
Step
2
Cover and cook on Low heat setting 7 to 8 hours.
Step
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.
The moist heat of a slow cooker transforms inexpensive, less-tender cuts of meat into fork-tender dinner. Be sure to choose beef round, tip or chuck steak, or substitute beef stew meat, for this flavorful dish.
You can quickly thaw frozen vegetables by microwaving on High for 1 to 2 minutes or placing them in a colander and running cool water over them. Or move frozen vegetables from the freezer to the refrigerator in the morning before you leave, and they’ll be thawed when you get home for dinner.
Give this recipe a boost of fiber by using instant brown rice.
Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
45
Total Fat
5g
Saturated Fat
2g
Cholesterol
75mg
Sodium
1060mg
Total Carbohydrate
37g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
30%
30%
Exchanges:
2 Starch; 1 Vegetable; 4 Very Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
