Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos

Name: Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos
Ingredients: Canola or olive oil; Kosher salt and coarsely ground black pepper; 2 tablespoons grape seed oil; 1½ teaspoons mustard powder; ¼ teaspoon ground cumin; ½ teaspoon dried oregano; 1 bay leaf; 1 teaspoon smoked paprika; 1 medium yellow onion, chopped; 1 green pepper, seeded and chopped; 4 cloves garlic, minced; 2 boneless bison ribeye steaks; 1 teaspoon ground ginger; 1 teaspoon cumin; 1 tablespoon chili powder; 2 tablespoons dark brown sugar; 2 tablespoons freshly ground black pepper; 2 tablespoons smoked paprika; ¼ cup ground espresso; 1 cup avocado mayonnaise; Kosher salt and fresh ground pepper; 1 garlic clove, minced; 1 teaspoon fresh lime juice; 2 cans black beans, not drained; 1 cup long-grain brown rice; 2 cups low-sodium chicken broth; 2 tablespoons Chipotle in adobo; ½ teaspoon agave

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Steaks

2 boneless bison ribeye steaks
¼ cup ground espresso
2 tablespoons

Lunch
Gluten-free

Method

Moros y Cristianos

In a medium pot over medium-high heat, sauté the onion, garlic and green pepper in two tablespoons grape seed oil stirring until vegetables are softened and translucent.
Season with salt and pepper.
Add the bay leaf, smoked paprika, cumin, oregano and rice. Stir until well mixed and all the rice