Alpha Gal Friendly Gluten Free Cuban Ropa Vieja Rice Bowl

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Alpha Gal Friendly Gluten Free Cuban Ropa Vieja Rice Bowl

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Ingredients

4 servings

For the beef

1 ½ lb flank steak
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 cup low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.

For the sofrito sauce

1 can (14.5 oz) diced tomatoes
2 tbsp olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
2 tbsp tomato paste
¼ cup pimento-stuffed green olives, sliced
1 tbsp apple cider vinegar
salt and pepper, to taste

For the rice and beans

2 cups long-grain white rice
3 ¾ cups water
½ tsp salt
1 can (15 oz) black beans, drained and rinsed

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pat the flank steak dry and season all over with 1 tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the steak and sear, undisturbed, for 4 minutes per side until a deep brown crust forms. Transfer the steak to a plate.
2
Pour the beef broth into the Dutch oven and scrape up any browned bits from the bottom. Return the steak to the pot, cover tightly, and reduce the heat to low. Braise for 1 hour 30 minutes, until the steak is fork-tender and shreds easily when pulled with two forks. Transfer the steak to a cutting board and let it rest for 5 minutes; reserve the braising liquid in the pot.

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