Cuban-Style Steak

Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp garlic (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds.

Stir in rice, 1¼ cups water, and ½ tsp salt (2¼ cups water and 1 tsp salt for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine tomato, sliced onion, vinegar, ½ tsp sugar, ¼ tsp salt, and pepper (1 tsp sugar and ½ tsp salt for 4 servings). Set aside, stirring occasionally, until ready to serve.

Heat a large drizzle of oil in a second small pot over medium-high heat. Add green pepper, diced onion, ½ tsp Fajita Spice Blend, ½ tsp salt, and pepper (1 tsp Fajita Spice Blend and 1 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes.

Stir in beans and their liquid and ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes.

Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

While beans cook, pat pork* dry with paper towels. Season all over with remaining Fajita Spice Blend, a big pinch of salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium.

Transfer to a cutting board and let rest for at least 5 minutes.

Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP oil, and ¼ tsp salt (4 TBSP oil and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and stir.