In a small bowl, mix the salt, pepper, and garlic powder.

Rub the seasoning into the flank steak.

Place the seasoned flank steak into the slow cooker.

Cut an onion into quarters or eighths and place it on top of the meat.

Mix the water with the liquid smoke and pour it into the slow cooker.

Set the slow cooker to low and cook for 5 hours.

After 4 hours, shred the meat with forks or tongs.

Allow the shredded meat to finish cooking and soak in the juices for the remaining hour.

Finish off the meat with the juice of a fresh lime.

In a large sauté pan, over medium-high heat, add a few drizzles of olive oil.

Add the sliced peppers, onions, and garlic to the pan.

Season with salt and pepper.

Cook the vegetables until they are tender and lightly caramelized.

After the brown rice is cooked, season it lightly with salt and pepper.

Squeeze in the juice of 1 fresh lime and stir in some fresh chopped cilantro.