Cinco De Mayo Special: Carne Asada With Pico de Gallo, Spanish Rice, and Seasoned Black Beans
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Red Onions
- Jalapeño Pepper
- 1 Lime
- 2 Garlic Cloves
- 1 Tomato
- 14 oz Canned Black Beans
- 2 Flank Steaks
- 3/4 cup Parboiled White Rice
- 1 tbsp Spanish Rice Seasoning Blend
- 1 tbsp Carne Asada Seasoning Blend
- 1 1/2 oz Queso Fresco
Directions
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Thoroughly rinse produce and pat dry. Peel and dice red onion. Remove stem, membrane (spiny white innards), and seeds from jalapeño and cut into a fine dice. Halve lime. Zest one half for garnish. Mince garlic. Cut tomato into fine dice. Rinse and drain beans. Rinse steaks and pat dry.
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In a medium pot bring 1½ cups of water, rice, Spanish Rice Seasoning Blend, and a pinch of salt to a boil. Reduce heat and stir rice occasionally. Cook until rice is tender throughout, about 12-15 minutes.Fluff and keep warm until ready to serve. Season with a pinch of salt and pepper.
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In a clean mixing bowl, combine the diced red onion to taste (the flavor can be strong for some), garlic, tomato, jalapeño, a dash of salt, and the juice of the lime to taste. Allow to marinate at room temperature until ready to serve.
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Prepare the In a medium pot over medium heat, add beans, ¼ cup of water, and salt and pepper to taste. Allow to cook for 7-10 minutes, mashing as you go, or until beans become thick and have a texture like refried beans. Keep warm until ready to serve.
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In a medium pan over medium-high heat, warm 1 tsp. olive oil. While skillet is warming, coat steaks with the Carne Asada Seasoning Blend and a pinch of salt and pepper. Add steaks to hot pan. Cook on each side for 4-5 minutes, or until steaks reach internal temperature of 145 degrees. Keep warm until ready to serve.
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Spoon a serving of rice onto a plate.Ladle some black beans next to the rice and garnish with Queso Fresco. Add a steak atop the rice and beans. Garnish with fresh Pico de Gallo and lime zest, if desired.