Cuban Beef Casserole with Black Beans and Cumin Rice Recipe

Cuban Beef Casserole with Black Beans and Cumin Rice Recipe
28 Ingredients
  • For the Beef:
  • 1 whole flank steak, about 2 1/2 pounds
  • 2 medium carrots, cut into chunks
  • 2 medium celery stalks, cut into chunks
  • 2 medium onions, one peeled and quartered, divided
  • 5 medium cloves garlic, minced (about 5 teaspoons), divided
  • 1 teaspoon dried oregano, divided
  • 2 bay leaves
  • 2 1/2 teaspoons ground cumin, divided
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 green bell pepper, cut into 1/4-inch strips
  • 2 cups reserved braising liquid, plus additional as needed
  • 1 (14.5-ounce) can whole tomatoes with juice, crushed by hand
  • 2 1/2 tablespoons tomato paste
  • 1 cup frozen peas, thawed
  • 1/3 cup pimiento-stuffed Spanish olives, drained and sliced
  • For the Rice:
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon whole cumin seeds
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • For the Black Beans And "Crust":
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 tablespoon juice from 1 lime
  • 6 (8-inch) flour tortillas
  • 1 cup pepper jack cheese
Nutrition
914
46% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

59% 38

Saturated

64% 13

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

27% 81

Carbs (net)

- 70

Fiber

45% 11

Sugars

- 11

Sugars, added

- 0

Protein

122% 61

Cholesterol

50% 150

Sodium

65% 1558

Calcium

40% 403

Magnesium

31% 129

Potassium

32% 1526

Iron

49% 9

Zinc

87% 10

Phosphorus

110% 773

Vitamin A

33% 296

Vitamin C

70% 63

Thiamin (B1)

85% 1

Riboflavin (B2)

47% 1

Niacin (B3)

118% 19

Vitamin B6

121% 2

Folate equivalent (total)

53% 213

Folate (food)

- 131

Folic acid

- 49

Vitamin B12

101% 2

Vitamin D

2% 0

Vitamin E

31% 5

Vitamin K

24% 29
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