Tuesday, March 11, 2008

Tex-Mex Steak & Rice

I made a chicken/pasta recipe last night that was terrible. Greg tried to tell me it was good, but when Greg doesn't finish a plate of pasta, I know something isn't right. I never tried to tell myself it was good. Anyway, so in light of a not-so-good recipe, I'm going to share my favorite from last week. I'm definitely making this one again ... and soon!

1 1/4 pounds beef boneless round, tip or chuck steak
1 cup beef broth
1 14.5-ounce can diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cups bell peppers and onions
1 cup uncooked instant rice

Cut beef steak into 4 serving pieces. Place beef in slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.

Cover and cook on low for 7-8 hours.

Stir peppers, onions and rice into slow cooker. Increase to high heat. Cover and cook for 20-30 minutes or until rice is tender. Makes four servings

SERVING SIZE = 1 1/3 cup
EACH SERVING = 330 calories; 5g fat (2g saturated); 37g carbohydrate; 34g protein
EXCHANGES = 2 starch; 1 vegetable; 4 very lean meat

1 comment:

  1. i've got round steak thawing as i type! i was going to do steak san marino, but i may have to try this one instead!