Season the beef

• Pat the beef cubes dry and season with salt, oregano, cumin, the annatto seasoning and the lime juice.
• Let the meat sit while you prepare the sofrito and the rest of the plate.

Brown the beef

• Heat part of the oil in a Dutch oven over medium-high heat.
• Brown the beef on all sides, working in batches so it sears instead of steaming.
• Set the browned meat aside.

Build the guisada

• Lower the heat, add the sofrito, onion and garlic and cook until fragrant.
• Stir in the tomato paste, olives and a little water, scraping the bottom of the pot.
• Return the beef, add water to almost cover and bring to a gentle simmer.

Simmer the carne guisada

• Cover and simmer gently until the beef is fork tender and the sauce has thickened.
• Add a splash of water if the pot dries out too much.

Cook the white rice

• Rinse the rice until the water runs clear and drain well.
• Heat a little oil in a saucepan, add the rice and toast briefly.
• Add water and salt, bring to a boil, then cover and cook on low until the water is absorbed.
• Fluff with a fork and keep covered.

Cook the habichuela guisada

• Sauté the onion, garlic and pumpkin in a little oil until the onion softens.
• Add the beans with some of their liquid and the cilantro.
• Simmer until the pumpkin is tender and the sauce is creamy, then season with salt.

Fry the tostones

• Heat oil in a frying pan and fry the plantain rounds until golden on both sides.
• Remove, flatten each round with the bottom of a glass or a tostonera, then return to the hot oil.
• Fry again until crisp and golden, then drain and sprinkle with salt.

Make the salad

• Toss the lettuce, tomato and cucumber in a bowl.
• Dress with vinegar, a little oil and salt just before serving.

Plate and serve

• Spoon the carne guisada with its sauce over white rice.
• Add the beans, tostones and salad on the side and serve hot.