Cuban Rice Bowl

Name: Cuban Rice Bowl
Yield: 3
Cuisine: Mexican
Ingredients: 0 pieces Beef Chuck Roast (Chuck Roast); 3 tbsp Vegetable Oil (3 tbsp of Vegetable Oil); 3 pieces Water (3 glasses of Water); 0 pieces Beef Base (Better than Bouillon Beef base); 1 can Chipotle Pepper (1 can of Chipotle Pepper in Adobo Sauce); 3 tbsp Garlic (3 Garlic Cloves + 1/2 tbsp minced garlic); 2 pieces Bay Leaves (2 Bay Leaves); 1 tbsp Oregano (1 tbsp Oregano); 1 tbsp Cumin Seeds (1 tbsp Cumin); 1 tbsp White Wine Vinegar (1 tbsp Vinegar); 0 pieces Table Salt (Salt & Pepper + Salt); 1 piece Cinnamon Stick (1 Cinnamon Stick); 1 piece Yellow Rice (1 packge of uncooked yellow rice); 1 piece Plantain (1 plantain); 1 can Black Beans (1 Can of drained Black Beans); 1 piece Avocado (1 Avocado); 0 pieces Black Pepper (Pepper + Pepper); 2 pieces Lime (Squeeze of Lime + 2 squeezes of lime); 1 piece Tomato (1 diced red tomato); 1 piece White Onion (1 dice white onion); 1 piece Jalapeño (1 diced jalepeno); ½ cup Cilantro (1/2 cup cilantro); 0 pieces Himalayan Pink Salt (Himalayan Pink Salt)

Cuban Rice Bowl - Dinner (Latin American)

Mexican

Servings3

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Dairy Free
Egg Free

Ingredients

For 3 servings

Beef Chuck Roast0 pieces · Chuck Roast
Vegetable Oil3 tbsp · 3 tbsp of Vegetable Oil
Water3 pieces · 3 glasses of Water
Beef Base0 pieces · Better than Bouillon Beef base
Chipotle Pepper1 can · 1 can of Chipotle Pepper in Adobo Sauce
Garlic3 tbsp · 3 Garlic Cloves + 1/2 tbsp minced garlic
Bay Leaves2 pieces · 2 Bay Leaves
Oregano1 tbsp · 1 tbsp Oregano
Cumin Seeds1 tbsp · 1 tbsp Cumin
White Wine Vinegar1 tbsp · 1 tbsp Vinegar
Table Salt0 pieces · Salt & Pepper + Salt
Cinnamon Stick1 piece · 1 Cinnamon Stick
Yellow Rice1 piece · 1 packge of uncooked yellow rice
Plantain1 piece · 1 plantain
Black Beans1 can · 1 Can of drained Black Beans
Avocado1 piece · 1 Avocado
Black Pepper0 pieces · Pepper + Pepper
Lime2 pieces · Squeeze of Lime + 2 squeezes of lime
Tomato1 piece · 1 diced red tomato
White Onion1 piece · 1 dice white onion
Jalapeño1 piece · 1 diced jalepeno
Cilantro½ cup · 1/2 cup cilantro
Himalayan Pink Salt0 pieces · Himalayan Pink Salt

Make it mine in the app

Steps

11) Set big soup pot on medium heat and add vegetable oil. While pot is heating cut chuck roast into square size pieces and trim fat. Lightly season with salt and pepper. Add it into pan to brown.
2Brown on both sides for 3 minutes each. Then lower heat to low-medium and add in better than bouillon, chipotle in adobo sauce, garlic cloves, bay leaves, oregano, cumin, vinegar, cinnamon stick, and water. Stir and let beef cook for 4-6 hrs on med- low heat.
3Once meat is tender and falls apart easily shred into pieces with a fork. Set Aside. Then rinse off yellow rice and add it to a pan with water follow directions according to package.
4Plantain
5Heat about 1/2 cup of vegetable oil in a skillet and cut plantain down the middle to peel off skin.
6Then cut plantain into 3 pieces slanted and add to the oil. Fry for about 2-3 mins on each side or until it is fully nice and golden brown.
7Black Beans
8Just take black beans from the can drain juice and rinse them off add them to a pan to warm for about 5 mins or warm up in microwave.
9Mashed Avocado
10Cut one avocado down the middle, remove seed, and scoop out meat with a spoon. Add it to a bowl and mash avocado until you get a smooth thick paste texture. Add a dash of salt, pepper, lime juice, mix and set aside.
11Pico De Gallo
12Add diced cilantro, white onion, tomato, jalapeno, Himalayan pink salt, pepper, and lime juice in a bowl and mix.