- 1 28-ounce can diced tomatoes (regular or with diced green chiles), undrained
- 2 red bell peppers, sliced 1/2 inch thick
- 1 onion, cut into 8 wedges
- 1/2 cup sundried tomatoes (I used my Mom's home-dried ones!)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- kosher salt and black pepper
- 1 1/2 pounds flank steak, cut crosswise into thirds (or chuck roast, which is what I used)
- 1 cup long-grain white rice
- 1 avocado, sliced
- 1/4 cup fresh cilantro leaves
- lowfat sour cream
- Sriracha sauce, if you like it hot!
- 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. (I doubled the recipe and couldn't fit it all in my crockpot, so I made half the recipe on the stove in a heavy stockpot. Brown the beef in a bit of olive oil on med-high for a few seconds on each side, reduce to low and add all other ingredients and simmer over low heat for 2.5-3 hours.)
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado, sour cream, cilantro and Sriracha sauce, if desired.