Recipe Roulette - Cuban Braised Beef and Peppers

This week I picked a recipe from Real Simple. I love meat in the crockpot but have never had a meal before where I've put the meat on rice and topped it with avocados (which I don't usually eat - I'm branching out) and cilantro. This was a nice twist on something "normal." Joe told me several times that this was one of his favorite meals that I've made.

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

In a 5-6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 teaspoons salt and 1/4 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.

Twenty-five minutes before serving, cook the rice according to package directions.

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

Read about Nichole's results.