Categories: Slow Cooker
Ingredients
- 2 (14 1/2-ounce) cans diced fire-roasted tomatoes
- 1 (4-ounce) can mild chopped green chiles
- 1/4 cup finely diced red onion
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- 1 tablespoon chopped fresh cilantro
- 3 teaspoons kosher salt, divided
- 2 pounds flank steak, cut into 1-inch pieces
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup uncooked brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup chopped red bell pepper
- For serving: tortilla chips, lime wedges, diced avocado, chopped lettuce, hot sauce, chopped cilantro
Directions
- Drain the tomatoes. Drain the tomatoes into a 3 1/2- to 4 1/2-quart slow cooker, pressing to extract as much liquid as possible.
- Make the salsa. Coarsely chop the drained tomatoes and transfer to a medium bowl. Stir in the green chiles, onion, garlic, lime juice, cilantro, and 1 teaspoon of the salt. Transfer 1 1/4 cups of this salsa into the slow cooker. Refrigerate the remaining salsa until ready to serve.
- Season and cook the steak for 3 hours. Add the steak to the slow cooker. Sprinkle with the remaining 2 teaspoons salt, chili powder, cumin, and oregano. Stir, then cover and cook on the LOW setting for 3 hours.
- Add the rice, beans, and bell pepper, and cook 3 to 4 hours. Uncover; add the rice, beans, and bell pepper; and stir to combine, making sure that the rice is completely submerged. Cover and continue cooking on the LOW setting for 3 to 4 more hours.
- Check rice for doneness. Start checking the rice in the last hour of cooking, stirring occasionally to ensure the rice cooks evenly. Cooking is done when the rice is tender. If there is still liquid left in the slow cooker, uncover and cook on the HIGH setting for 5 to 10 minutes to let the liquid evaporate.
- Serve. Serve burrito bowls with reserved salsa and desired toppings.