Cuban Via Miami Feast: Mashed Plantains With Oh, Baby! Garlic-Tomato Shrimp On Top, Grilled Flank Steak With Lime And Onions And Quick Rice With Black Beans

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons extra virgin olive oil (EVOO), divided, plus a little for drizzling

2 medium yellow onions, 1 finely chopped, divided, 1 thinly sliced

1 tablespoon plus 2 teaspoons ground cumin, divided

3 tablespoons fresh thyme (5-6 sprigs), leaves stripped and chopped

3 cups chicken stock, divided

1 1/2 cups white rice

1 can black beans (14 ounces)

2 pounds flank steak

2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning

1 lime

3 green plantains (these are similar to green bananas and are available in the produce department)

Waxed paper

1 small green bell pepper, seeded and finely chopped

4 cloves garlic, cracked away from skin and finely chopped

1 pound small shrimp, peeled, deveined and coarsely chopped

Salt and pepper

Zest and juice of 1 lemon

1 can tomato sauce (8 ounces)

3 tablespoons parsley leaves, finely chopped

Hot sauce, such as Tabasco brand

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