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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. Goya Extra Virgin Olive Oil
- 2 1/2 lb. flank steak (cut in 3-inch x 4-inch pieces)
- adobo (Goya, with Pepper, to taste)
- 2 yellow onions (large, finely chopped)
- 1 1/2 green bell peppers (finely chopped)
- 6 oz. sofrito (Goya)
- 3 tsp. minced garlic (Goya)
- 8 oz. tomato sauce (Goya)
- 1 packet sazon goya with coriander and annatto
- 1 packet beef bouillon (Goya Powdered)
- 1/4 tsp. ground black pepper (Goya)
- 1 cup olives (Goya Spanish, Stuffed with Minced Pimientos, sliced)
- 2 oz. Goya Capers
- 1 Tbsp. chopped fresh cilantro
- 2 cups long-grain rice (cooked Canilla Extra)
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