Puerto Rican steak, rice and beans with tomato sauce recipe
Ingredients
- 2 Pounds of Cube Steak (cut into small cubes)
- 3 Cloves of Fresh Garlic
- ½ White/Yellow Onion (Diced)
- ½ Sweet Pepper (Diced)
- 2- 29 Ounce Cans of Goya Pink Beans in Sauce
- 1- 8 Ounce Can of Goya Seasoned Tomato Sauce
- 1 Packet of Goya Sazon Cilantro and Tomato Seasoning
- 3 Tablespoons of Goya Sofrito
- 3 Tablespoons of Goya Recaito
- 1 1/2 Cups of Beef Broth
- 2 Beef Bullion Cubes
- 1 Tablespoon of Olive Oil
- 1 Bunch of Fresh Cilantro
Instructions
- In a cast-iron pot add olive oil and turn heat to medium-high
- Add cube steak pieces to the pot and cook for 3 minutes
- Add onion, garlic, pepper, and Sazon (seasoning) packet to the steak mixture, reduce heat to medium, stir frequently for another 4-5 minutes.
- Add tomato sauce and both types of sofrito(s) and continue to cook for another 10 minutes
- Add the beef broth, pink beans with sauce to the pot, reduce heat to low, and simmer for 3 hours. Make sure to stir the pot every 20 minutes so that the beans don’t stick and burn to the bottom.
- 15 minutes prior to serving add your fresh chopped cilantro and mix in
- Serve over your favorite rice
Transcribed video
Hi everyone and welcome back to For the Love of Food! Today, we’re going to prepare a delicious Puerto Rican dish—beans and rice with steak. While we put our own twist on it up here in the North, incorporating authentic flavors, it’s still going to be absolutely amazing. Let’s dive into the ingredients.
To start off, we have about a quarter cup of finely diced onions and a half cup of peppers. We’ll begin by sweating them in a pan with a drizzle of olive oil. Alongside the onions and peppers, we have two cloves of freshly chopped garlic. Moving on to the star of our dish, we have cube steak, which I obtained from my local butcher. It’s already tenderized, making it perfect for our recipe.
Now, we’ll cut the cube steak into bite-sized pieces. Freezing it for about 20 minutes beforehand makes it easier to handle and ensures clean cuts. Once our onions and peppers have sweated down, we’ll add the cube steak to the pan, searing it on high heat until it turns brown and develops a rich flavor. To enhance the taste, we’ll sprinkle in a packet of Sazón seasoning. If you have one and a half packets, that works great, but if you only have one, don’t worry—it will still be delicious.
Next, we’ll add a small can of Goya tomato sauce with cilantro and onions. Additionally, we’ll incorporate two tablespoons of both tomato-based sofrito and cilantro sofrito. Stirring these ingredients together, we’ll allow the flavors to meld. To ensure the beefy taste shines through, we’ll add a cup to a cup and a half of beef broth, enough to cover the meat. For added depth, we’ll include a beef bouillon cube.
After cooking on medium heat for about 30 minutes, the liquid will reduce. It’s time to add our Goya pink beans in sauce. Be sure to add the entire contents of the cans, juice and all. From this point on, we’ll let the dish simmer on low for a minimum of two and a half to three hours. This slow cooking will render the steak tender and allow the flavors to develop beautifully.
Remember, avoid stirring the beans too much as they may break apart. After the sauce has thickened and the steak is tender, it’s time for the finishing touch. Take a generous handful of fresh cilantro, chop it finely, and stir it into the dish. This will provide a burst of fresh flavor and aroma.
To serve, ladle the beans and steak over your choice of rice. I personally recommend jasmine rice, but feel free to use your preferred variety. The combination of the flavorful beans and tender steak over a bed of fluffy rice is simply divine.
I hope you’ve enjoyed this tutorial, and I’ll be sharing some pictures of the final dish with you soon. Thank you for joining me, and I look forward to our next culinary adventure.
