Slow Cooker Spicy Steak, Rice, Lentils & Quinoa
Prep Time
15 mins
Cook Time
4 hrs
Total Time
8 hrs 15 mins
Servings: 6 people
  • 2 to 2 1/2 pounds flank steak
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can mild enchilada sauce
  • 1 tablespoon chipotle pepper in adobo sauce, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 16 ounce package Village Harvest Organic Protein Blend of Brown Jasmine, Lentils & Quinoa
  • 4 3/4 cups water
  • 3/4 cup medium or sharp cheddar cheese, grated
  • 3/4 cup Pepperjack or Monterey Jack Cheese, grated
To garnish
  • Chopped fresh cilantro
  • Sliced avocado
  • chopped green onions
  • Lime wedges
  • sour cream
  1. Cut flank steak against the grain into thin strips and place in a 4- or 5-qt. slow cooker.
  2. In a large bowl, combine the tomatoes, enchilada sauce, chipotle pepper, cumin, paprika, salt, pepper, and garlic powder and mix well. Pour over the flank steak, then cover and cook on low for 4-5 hours, until the meat is cooked throughout and tender.
  3. When the meat is close to being done, combine the Village Harvest Organic Protein Blend brown jasmine, lentils and red quinoa with 4 3/4 cups water in a medium pot and bring to a boil. Cover and reduce heat to simmer for 20-22 minutes or until all of the water is absorbed, then remove from heat and fluff with a fork.
  4. When the meat is cooked through and tender, add the cooked rice, lentils and quinoa to the slow cooker and stir to combine. Sprinkle the cheese evenly over the top and cover. Heat for 20 minutes, or until the cheese is completely melted, then sprinkle with chopped cilantro. Serve with sliced avocado, chopped green onions, lime wedges, and sour cream.
Recipe Notes
When adding the Village Harvest Organic Protein Blend in with the cooked flank steak, there might seem to be too much liquid, but the rice, lentils and quinoa will absorb the excess liquid, so don't drain any of it off.