Slow-Braised Barbacoa Beef with Cilantro-Lime Rice and Black Beans

Wash the 1 medium red bell pepper and 1/2 small red onion. Finely dice both vegetables into 1/4-inch pieces.

Wash the 1/4 cup fresh cilantro and finely chop the leaves and tender stems.

Cut the 1 whole lime in half; juice one half into a small bowl and cut the other half into two wedges for serving.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the diced red onion (1/2) and red bell pepper (1) to the skillet. Sauté for 7 minutes, stirring frequently, until the vegetables are softened and have developed light charred edges.

Add the 10 oz of beef chuck roast (previously braised and shredded barbacoa-style), 2 cups of long-grain white rice (previously cooked), and 1 cup of black beans (previously prepared) to the skillet.

Pour 1/4 cup of beef broth over the mixture. Use a wooden spatula to gently fold the ingredients together, ensuring the beef and rice are evenly distributed.

Reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Let the mixture steam for 10 minutes; this allows the beef broth to rehydrate the beef and rice without making them soggy.

Remove the lid and stir in the chopped cilantro (1/4 cup) and the reserved lime juice. Cook for an additional 2 minutes uncovered, stirring constantly to allow any remaining liquid to glaze the beef.

Divide the mixture into two bowls. Top each serving with 1 tablespoon of sour cream and 1/2 tablespoon of pickled jalapeños. Serve immediately with the lime wedges on the side.