Growing up I remember my mom cooking rice and beans everyday. So much that now that I’m grown I rarely eat it, but my husband absolutely loves it! When my oldest was a baby I remember her eating the black beans and rice right off her plate like it was candy, but now I can’t even get her to taste them! One of my husband favorite is Black Beans and Rice and I absolutely love Pulled Beef, so I combine them both together to make a hearty meal!
Step 1: Dice the onion, carrots, and celery. In a pan add some Extra Virgin Olive Oil and saute the vegetables for a few minutes until or the onions are tender. Remove the vegetables from the pan and set aside.
Step 2: Take the beef and season with Adobo, Italian seasoning, salt, and pepper. Make sure to rub all the seasoning on your meat to cover every piece. Using the same pan as the vegetables add some more oil and on medium high heat brown the beef on all sides. At this point you are not cooking the meat, you just want a nice brown crispy outer layer.
Step 3: While your beef is browning you can start working on your black beans and rice. Cook the rice according to the package and about 10 minutes before serving add some cilantro and mix. For the beans you can either use dried beans (make sure to soak over night) or canned beans. I usually use dried beans, unless I’m in a hurry or it was a last minute dinner decision. For this recipe I used canned black beans because they cook a lot faster. To cook the black beans simply add them into a pot with the onion, garlic, cilantro, salt, packet of sazon with culantro and achiote, and adobo. We like our beans with a LOT of flavor 🙂 Once you add all the ingredients bring to a boil and then simmer until the meat is ready. Make sure to stir occasionally both the rice and the beans.
Step 4: Once meat has been browned on all side return all the vegetables back into the pan. Add your water and bay leaf to the meat pan and bring to a boil for a few minutes. Lower your stove to a low simmer for about 2 hours or until beef is nice and tender. Basically you want the meat to pull apart easily. Once your meat is ready take it out and set aside on a plate. You are going to use this pan with about half of the liquid left. With a spatula or spoon take out all the vegetables and discard. Add your tomatoes and garlic to the pan with the liquid in it. Turn the heat up to a medium high and cook for about 15 minutes. This will give you the chance to shred your meat.
Step 5: Take a fork and shred your meat completely while your tomato base is cooking. Add the shredded beef to the tomato and cook for another 15 minutes on medium heat. If you desire make some tostones (fried plantains). You can either buy them at the store frozen ready to be fried or you can buy some green plantains and make them yourself. I prefer nice and fresh 🙂
Ingredients
- Beef Recipe:
- 1 Beef Flank
- 2 Celery Stalks Chopped
- 2 Carrots Chopped
- 1 Onion Chopped
- 1 1/2 Cups of Water
- Extra Virgin Olive Oil
- 1 Teaspoon of Adobo
- 1 Teaspoon of Italian Seasoning
- 1 Teaspoon of Salt
- Pepper to taste
- Black Beans Recipe:
- 1 Can of Black Beans
- 2 Cloves of Garlic
- 1 Onion Chopped
- 1 Packet of Sazon with Culantro and Achiote
- 1/2 Teaspoon of Adobo
- 1 Teaspoon of Salt
- 1/2 Cilantro
- Tomato Base:
- 1 Can of Diced Tomatoes
- 2 Cloves of Garlic
Instructions
- Dice the onion, carrots, and celery. In a pan add some Extra Virgin Olive Oil and saute the vegetables for a few minutes until or the onions are tender. Remove the vegetables from the pan and set aside.
- Take the beef and season with Adobo, Italian seasoning, salt, and pepper. Make sure to rub all the seasoning on your meat to cover every piece. Using the same pan as the vegetables add some more oil and on medium high heat brown the beef on all sides. At this point you are not cooking the meat, you just want a nice brown crispy outer layer.
- While your beef is browning you can start working on your black beans and rice. Cook the rice according to the package and about 10 minutes before serving add some cilantro and mix. For the beans you can either use dried beans (make sure to soak over night) or canned beans. I usually use dried beans, unless I’m in a hurry or it was a last minute dinner decision. For this recipe I used canned black beans because they cook a lot faster. To cook the black beans simply add them into a pot with the onion, garlic, cilantro, salt, packet of sazon with culantro and achiote, and adobo. Once you add all the ingredients bring to a boil and then simmer until the meat is ready. Make sure to stir occasionally both the rice and the beans.
- nce meat has been browned on all side return all the vegetables back into the pan. Add your water and bay leaf to the meat pan and bring to a boil for a few minutes. Lower your stove to a low simmer for about 2 hours or until beef is nice and tender. Basically you want the meat to pull apart easily. Once your meat is ready take it out and set aside on a plate. You are going to use this pan with about half of the liquid left. With a spatula or spoon take out all the vegetables and discard. Add your tomatoes and garlic to the pan with the liquid in it. Turn the heat up to a medium high and cook for about 15 minutes. This will give you the chance to shred your meat.
- Take a fork and shred your meat completely while your tomato base is cooking. Add the shredded beef to the tomato and cook for another 15 minutes on medium heat.
- Serve your white rice with black beans on top and your shredded beef on the side. Sprinkle with a little bit of cilantro.
Serve your white rice with black beans on top and your shredded beef on the side. Sprinkle with a little bit of cilantro and enjoy!
What’s your favorite thing to cook for your family?
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