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Tex-Mex Steak and Rice - Core




Source of Recipe


WW Community


List of Ingredients





1 1/4 lbs. boneless LEAN beef round, tip or chuck steak, about 3/4 inch thick
1 cup beef broth
1 can Southwestern diced tomatoes w/green chilies, undrained (Ro-tel would work here)
2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, finely chopped
2 cups frozen or fresh bell pepper and onion mixture (if use frozen, thaw and drain)
1 cup uncooked instant brown rice

Recipe



1. Cut beef steak into 4 servings. In slow cooker, place beef. In bowl, mix broth, tomatoes, cumin, salt and garlic; pour over beef.
2. Cover and cook on Low heat for 7-8 hours.
About 30 minutes before serving, stir in bell pepper and onion and rice. Increase heat setting to High; cover and cook 20-30 minutes or until rice is tender. (may need to add more liquid)

4 servings
Calories 330 Fat 5g Carbs 38g Protein 33g