Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.
Slow-Cooker Tex-Mex Steak and Rice
- Prep Time 10 min
- Total 8 hr 40 min
- Servings 4
- Ingredients 8
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
Make With
Progresso Broth
Instructions
-
Step1Cut 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.
-
Step2Cover and cook on Low heat setting 7 to 8 hours.
-
Step3Stir 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
330
Calories
5g
Total Fat
34g
Protein
37g
Total Carbohydrate
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 1/2Tips from the Betty Crocker Kitchens
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