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

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

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