Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos

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

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