750g tinned whole fire-roasted tomatoes
100g mild chopped green chiles
1 red onion, finely diced
freshly squeezed lime juice (from 1 lime)
1/2 small bunch of fresh coriander, chopped
1kg flank steak, cut into 1-inch pieces
3/4 tsp chili powder
3/4 tsp ground cumin
1/2 tsp dried oregano
1 cup uncooked rice
1 red bell pepper, chopped
For serving: tortilla chips, lime wedges, diced avocado, chopped lettuce, hot sauce
Drain the tomatoes into a slow cooker, pressing to extract as much liquid as possible.
In a food processor, chop the drained tomatoes, green chiles, onion, lime juice, coriander and 1 tsp of salt. Transfer 2/3 this salsa into the slow cooker. Refrigerate the remaining salsa until ready to serve.
Add the steak to the slow cooker and 250ml water. Sprinkle with the 1 tsp salt, chili powder, cumin, and oregano. Stir, then cover and cook on the LOW setting for 3 hours.
Uncover; add the rice 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.
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 burrito bowls with reserved salsa and desired toppings.
