CUBAN-STYLE PEPPER STEAK IN A SLOW COOKER

Steps:

• 1. In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.
• 2. About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
• 3. While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
• 4. For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.