Slower cooker flank steak fajitas with Spanish rice

Slow cooker flank steak fajitas:

http://www.100daysofrealfood.com/2011/12/19/recipe-slow-cooker-flank-steak-fajitas/

My husband and I didn't care for the flavor of these fajitas, so I would not make them again, but they fed us for four days!

Spanish rice:

My mom gave me this recipe, and she has made it for years.  It was excellent, and I used long-grain brown rice instead of white rice

Spanish rice recipe:

You will need:

10” teflon-coated saucepan with lid (glass lid is nice)

2 Tbsp. extra-virgin olive oil

1 cup long-grain rice

1 medium onion, chopped

2 cloves garlic, diced

3 stalks celery, diced

1 green bell pepper, chopped, seeds removed

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp. Spanish paprika

1/2 tsp. ground cumin

1/2 tsp. black pepper

1 14.5 oz. can 100% Natural Hunt’s Petite Diced Tomatoes

1 14.5 oz. can Swanson’s Chicken Broth (regular, not low-fat, no MSG)  If using brown rice, add more chicken broth, perhaps 1/2 a cup or more extra.)

Directions:

Heat olive oil on medium heat.

Saute rice, onion, garlic, celery and bell pepper in olive oil turning ingredients until rice is golden-brown.

Add seasonings and pour tomatoes and broth over the sauteed ingredients.  Mix everything to blend.

Cover pan and reduce heat to low. 

Remove lid and fold mixture gently a couple of times so the rice is coated well with the seasonings.

Allow about 30 minutes for the rice to cook. 

Enjoy!