Mexican Steak and Beans

1 1/2 pounds beef flank steak
1 10-ounce 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 sweet peppers, cut into strips
1 15-ounce can pinto beans, rinsed and drained
3 cups hot cooked rice
Optional-crumbled feta cheese

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

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

If using low-heat setting, turn to high-heat setting. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. If using, stir fresh oregano into bean mixture.

To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat. If desired, sprinkle with cheese and additional fresh oregano.