Rbs Cuban Lamb Bowls

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup rice
• 1 cup water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can black beans, drained
• 1 tablespoon cumin
• 4 boneless lamb cutlets, trimmed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon margarine
• 1 large onion, sliced and separated
• 1/2 cup green pepper, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon fajita seasoning mix
• 1/4 cup water
• 1/4 cup mojo criollo (badia, mojo)
• 4 flour tortillas

Recipe

• 1 the rice.
• 2 bring water to a boil in a medium covered sauce pan.
• 3 add salt and evoo.
• 4 add tomato sauce.
• 5 add rice.
• 6 add cumin.
• 7 add black beans.
• 8 stir well and bring back to a boil, cover, reduce heat and simmer for about 30 minutes or until the liquid is absorbed.
• 9 the meat.
• 10 trim any excess fat off the lamb.
• 11 in a large covered fry pan, heat evoo and margarine. add lamb and fahita spice, brown on medium high heat.
• 12 add mojo, garlic and water and bring to boil and reduce heat.
• 13 add onion and green pepper on top of lamb, cover and simmer about 25 minutes or until meat runs clear. remove cover and continue to simmer until most all of the liquid is gone, and remove from heat.
• 14 to serve.
• 15 prepare tortilla bowls according to the directions that came with your pans and let cool for 5 minutes. fill tortilla bowls with rice and bean mixture followed by the lamb mixture, dividing equally. drizzle more badia mojo over the top and serve hot.
• 16 options might include sour cream, lime juice, or?