Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10 oz. can chopped tomatoes with green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red, and/or yellow peppers (bell peppers), cut into strips
1 15 oz. can pinto beans, rinsed and drained
3 cups hot rice
crumbled "queso fresco" cheese or feta cheese
sour cream (for topping)

Trim fat from meat.  Place meat in a 3 1/2 - 4-quart slow cooker.  In a bowl, stir together undrained tomatoes, onion, garlic, dried orageno, chili powder, cumin, salt, and black pepper.  Pour over meat.

Cover and cook on low-heat setting for 7 to 9 hours or on high heat setting for 3 1/2 - 4 1/2 hours.

If using low-heat, turn to high heat setting.  Add sweet pepper strips and pinto beans.  Cover and cook for 30 minutes more.  Remove meat; cool slightly.  Shred meat across the grain with a couple of forks.

To serve, spoon rice into soup bowls.  Arrange some meat on the rice.  Spoon some bean mixture over the meat.  Add some sour cream and some feta cheese to the top.  Feta works great, trust me!  I couldn't find the "queso fresco" stuff since I have no Mexican grocery stores nearby.