Flank steak ropa vieja with beans & rice

Let's make it

Step 1
Place steak, carrots, celery and half the onions in large saucepot; add enough water to cover by 1 inch. Heat to a simmer over medium heat; simmer 1 hour 20 minutes or until steak shreds easily, adding additional water, if necessary, to keep steak covered. Remove saucepot from heat; let stand 30 minutes. Transfer steak to large bowl; shred with 2 forks.
Step 2
Strain and discard vegetables in saucepot; reserve 1 cup cooking liquid. Return liquid to saucepot; heat to a boil over high heat. Cook 40 minutes or until reduced to about 2 cups.
Step 3
Prepare rice as label directs, folding in beans during last 2 minutes of cooking. Makes about 6 cups rice mixture.
Step 4
In large skillet, heat oil over medium heat. Add garlic, peppers, salt, cumin, oregano and remaining half of the onions; cook 6 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in stock, tomato paste, vinegar, shredded steak and reserved cooking liquid; cook 10 minutes, stirring occasionally. Makes about 6 cups ropa vieja.
Step 5
Serve ropa vieja with rice mixture garnished with cilantro sprigs, if desired.

Nutrition Info

Approximate nutritional values per serving (1 cup ropa vieja, 1 cup rice mixture): 498 Calories, 15g Fat, 5g Saturated Fat, 64mg Cholesterol, 930mg Sodium, 55g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 34g Protein

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