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
• 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)
• 2 teaspoons ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Chop onion. Zest lime (2 teaspoons), then juice (1 tablespoon).
2. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add onions and rice; cook and stir 2–3 minutes until onions begin to soften.
3. Add stock and sofrito, reduce heat to medium-low, and cover; simmer 15–17 minutes until liquid is absorbed and rice is tender.
4. Stir in lime zest, lime juice, black beans (do not drain), cumin, salt, and pepper. Serve.