After falling in love with a Cuban-inspired crockpot chicken, tonight I'm cooking along the same vein with a beef and pepper braise that conjures up images of dinner in Havana.
I'll serve the fork-tender flank steak and bell pepper medley over steamed white rice, avocado, and my favorite herb, cilantro. Ready to make your own one-pot Latin meal? Then keep reading. 1 28-ounce can diced tomatoes, drained Serves 4.
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves
1 28-ounce can diced tomatoes, drained