Slow-Cooker Tex-Mex Steak & Rice Recipe
Ingredients
- 1 1/4 lb chuck steak, about 3/4" thick
- 1 cup beef broth
- 1 (14.5 oz) can Southwestern salsa-style diced tomatoes with green chiles, undrained
- 2 tsp ground cumin
- 1/2 tsp salt
- 2 cloves garlic, chopped fine
- 2 cups frozen bell pepper & onions (from bag)
- 1 cup Uncooked Instant Rice
Directions
- Cut beef steak into 4 serving peices. Place beef in 3 - 4 quart slow cooker. Mix broth, tomatoes, cumin, salt & garlic in a medium bowl; pour over beef. Cover and cook on LOW heat setting 7 to 8 hours. Stir bell pepper mixture & rice into mixture in slow cooker after 7 - 8 hours.
- Increase heat setting to HIGH. Cover & cook 20 to 30 minutes o until rice is tender.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 208 | 43% |
| Total Fat 23.15g | 29% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 571mg | 24% |
| Potassium 550mg | 16% |
| Total Carbs 41.58g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.66g | 2% |
| Protein 24.56g | 39% |
