Cuban Steak andd Black Beans and Rice Source: FoodNetwork Course: Main Cuisine: Spanish Food Group: Beef Serves: 6 |
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Ingredients
1/4 cup(s) extra-virgin olive oil |
3 clove(s) garlic, finely grated |
1-1/2 teaspoon(s) cumin |
1-1/2 teaspoon(s) dried oregano |
juice of one lime |
15 ounce can black beans, undrained |
1 cup(s) converted long-grain white rice |
2 bell peppers red and green thinly sliced |
1 large sweet onion, thinly sliced |
1/2 cup(s) pimiento stuffed green olives |
Instructions
Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
(I add additional peppers, onions, garlic and sautee them and add them to the black beans, rice and water for extra flavor) Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges. |
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