Cuban Beef Casserole with Black Beans and Cumin Rice Recipe

Ingredients

• For the Beef:
• 1 whole flank steak, about 2 1/2 pounds
• 2 medium carrots, cut into chunks
• 2 medium celery stalks, cut into chunks
• 2 medium onions, one peeled and quartered, divided
• 5 medium cloves garlic, minced (about 5 teaspoons), divided
• 1 teaspoon dried oregano, divided
• 2 bay leaves
• 2 1/2 teaspoons ground cumin, divided
• Kosher salt
• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1/4-inch strips
• 1 green bell pepper, cut into 1/4-inch strips
• 2 cups reserved braising liquid, plus additional as needed
• 1 (14.5-ounce) can whole tomatoes with juice, crushed by hand
• 2 1/2 tablespoons tomato paste
• 1 cup frozen peas, thawed
• 1/3 cup pimiento-stuffed Spanish olives, drained and sliced
• For the Rice:
• 2 tablespoons vegetable oil
• 1/2 teaspoon whole cumin seeds
• 1 cup uncooked rice
• 2 cups chicken broth
• For the Black Beans And "Crust":
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 tablespoon juice from 1 lime
• 6 (8-inch) flour tortillas
• 1 cup pepper jack cheese

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