Monday, October 10, 2011
Spanish style steak and onions with black bean rice or as my mother-in-law says Bistec con cebollas y moro negro.
|In a bowl, mix together the water and vinegar with olive oil pepper and oregano. Cover and transfer to refrigerator.|
In plate add steak (Vegan Substitute) adobo, and 1 package of Sazon Accent, Garlic Powder, Cilantro and Oregano combine mixture to both sides.
In a small pot over medium-high heat pour a small amount of corn oil and add onions, packet of sazon accent, adobo, garlic powder, cilantro, and oregano and cover for 2 minutes then pour the can of black beans and tomato paste and cook for about 7 to 10 minutes.
|Heat corn oil in large skillet over medium-high heat. Add steak and marinade to the pan; cover the pan and cook, stirring occasionally, take onion out of fridge and put them into the pan until onions turn translucent and beef is cooked through, about 10 minutes.|
In another pot over medium-high heat put 2 1/2 cups of water to boil and pour the 2 cups of rice and cover for approximately 10 minutes and pour small pot of black beans over the rice and mix together and let it cook through.
|Evenly divide meat among serving dishes; top|
with onions and serve.
¼ cup White Vinegar put 1/4 of water
1 tsp. GOYA Adobo Light without Pepper
1 pkg of Sazon Accent without Annatto
1 tsp. GOYA Minced Garlic or Powder Garlic
1 tbsp. GOYA Corn Oil
1 can of GOYA Black Beans
1 tbsp. GOYA Virgin Olive Oil
1 Pkg Thin Steaks or your preference of any size or thickness OR VEGAN SUBSTITUTE
1 onion, sliced round multiple times
2 cups of Rice
2 tbsp of Tomato Paste with a pinch of Cilantro
1 pinch of Oregano
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