Slow Cooker Cuban Braised Beef and Peppers

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
• 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 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.