Slow-Cooker Tex-Mex Steak and Rice Recipe - BettyCrocker.com

Name: Slow-Cooker Tex-Mex Steak and Rice Recipe - BettyCrocker.com
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

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

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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