Slow Cooker Meals: Cuban Braised Beef and Pepppers

Slow Cooker Cuban Braised Beef and Peppers

-Jen Iverson

From Real Simple Magazine

Serves 4

Hands-on Time: 10m

Total Time: 8hr 30m

Ingredients:

1 28-ounce can diced tomatoes, drained

2 red bell peppers, sliced 1/2 inch thick

1 onion, cut into 8 wedges

2 teaspoons dried oregano

1 teaspoon ground cumin

Kosher salt and black pepper

1 1/2 pounds flank steak, cut crosswise into thirds

1 cup long-grain white rice (I used Lundberg Organic Short Grain Brown Rice from Costco*)

1 avocado, sliced

1/4 cup fresh cilantro leaves

Directions:

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

2. Twenty-five (45 for brown rice) minutes before serving, cook the rice according to the package directions.

3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Nutritional Information:

Calories 556; Fat 17g; Sat Fat 5g; Cholesterol 56mg; Sodium 883mg; Protein 44g; Carbohydrate 55g; Fiber 7g

* The Brown Rice is $11.34 for 12 lbs. at Costco