Ingredients

• 1 lime, for zest/juice
• 2 lb flank steak (or chuck roast)
• 4 cups water
• 2 cups unsalted beef stock (or broth)
• 3 tablespoons sofrito, divided
• 2 tablespoons ground cumin, divided
• 1 tablespoon olive oil
• 12 oz fajita vegetable mix (fresh sliced bell peppers, onions)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Zest lime (2 teaspoons); squeeze for juice (1 tablespoon).
• Cut steak across the grain into 2-inch-wide strips; place in large stockpot (wash hands).

Steps

1. Add to steak: water, stock, 2 tablespoons sofrito, and 1 tablespoon cumin. Bring to a boil on high. Reduce heat to medium-low; simmer 45–50 minutes or until beef is tender and 165°F.
2. Discard liquid; shred meat using two forks.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fajita mix; cook and stir 2–3 minutes or until peppers begin to soften.
4. Add beef, remaining 1 tablespoon sofrito, and remaining 1 tablespoon cumin; cook and stir 2–3 minutes or until beef begins to get browned and crispy. Add lime juice/zest, salt, and pepper; serve.

Ingredients

• 1 small sweet onion, coarsely chopped
• 1 lime, for zest/juice
• 1 tablespoon olive oil
• 1 cup long grain rice
• 1 ½ cups unsalted beef stock
• 1 tablespoon sofrito
• 1 can reduced-sodium black beans (15–16 oz), undrained
• 2 teaspoons ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Chop onion.
• Zest lime (2 teaspoons); squeeze for juice (1 tablespoon).

Steps

1. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add onion and rice; cook 2–3 minutes or until onions begin to soften.
2. Add stock and sofrito, then reduce heat to medium-low; simmer 15–17 minutes or until rice is tender.
3. Stir in remaining ingredients (including lime juice/zest); serve.