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
Preparation
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.
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.
