Gluten Free Cuban Ropa Vieja Rice Bowl
Few dishes hit as deeply as slow-braised, fork-shredded beef swimming in a smoky, garlicky tomato sauce — and this Cuban-inspired bowl delivers every bit of that comfort. Flank steak is seared until a deep brown crust forms, then braised low and slow until it pulls apart into long, silky strands that soak up the sofrito beautifully. The sauce builds serious flavor from smoked paprika, cumin, pimento-stuffed olives, and a splash of apple cider vinegar that brightens the whole thing without overpowering it. Everything here is naturally free of gluten — the broth, the spices, the tomatoes — so there's no need to swap or substitute a single ingredient. It all comes together over fluffy long-grain white rice with hearty black beans on the side, making each bowl a complete, satisfying meal. A squeeze of lime and a handful of fresh cilantro over the top are optional, but they add a pop of freshness that really ties it together. This one serves four and is the kind of recipe you'll want to keep on rotation all year long.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 cup low-sodium beef broth
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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