1. In medium saucepot, heat steak and 3 cups water to a simmer over medium-high heat; reduce heat to low, cover and cook 2 hours or until very tender. Transfer steak to cutting board; shred with 2 forks.

2. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add wine; cook and stir 1 minute or until most liquid is absorbed. Reduce heat to low. Add sauce, bay leaf, oregano, cumin, and 1/2 teaspoon each salt and black pepper; cook and stir 10 minutes or until vegetables are very tender. Add steak; cover, cook and stir 10 minutes. Remove bay leaf; stir in olives. Makes 5 cups.

3. Prepare rice as label directs. Makes about 4 cups.

4. Serve Ropa Vieja over rice.

• 17 g Total fat
• 5 g Saturated fat
• 48 mg Cholesterol
• 785 mg Sodium
• 46 g Carbohydrates
• 4 g Fiber
• 3 g Sugars
• 0 g Added sugars
• 24 g Protein