Cuban Pulled Beef and Rice

1. Prepare the Pulled Beef:
   • Heat 1 tsp olive oil in a large frying pan over medium heat. Add the onion, chili, and garlic, and sauté until fragrant (about 1 minute).
   • Stir in the cumin and coriander and cook until fragrant (about 1 minute).
   • Add the crushed tomatoes, chilies, and beef stock. Bring to a simmer and reduce the sauce by half (about 10-12 minutes).
   • Add the B Strong Pulled Beef and cook for 5-7 minutes, allowing it to warm through and absorb the flavors.
2. Prepare the Black Beans:
   • Place the drained black beans in a saucepan, cover generously with cold water, and bring to a boil over medium-high heat. Cook until tender (20-25 minutes). Drain and set aside.
3. Prepare the Rice:
   • Heat ½ tbsp olive oil in a saucepan over medium heat. Add the onion and garlic, and sauté until tender (2-3 minutes).
   • Add the rice and hot chicken stock, cover, and cook until the rice is tender and liquid is absorbed (12-15 minutes).
   • Once cooked, stir in the black beans, coriander, lime juice, and extra-virgin olive oil. Mix well.
4. Serve:
   • Serve the black beans and rice on a platter, topped with the shredded B Strong Pulled Beef. Garnish with fresh coriander, coarsely chopped pickled jalapeño chillies, and lime wedges on the side.

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