This Venezuelan Pabellon Bowl is meal perfection! Shredded beef, black beans, white rice, and fried plantains make this dish a hearty, filling, and most delicious lunch or dinner ever.
Oriana’s Thoughts On The Recipe
I love meal bowls!! Buddha bowls, nourish bowls, smoothie bowls, burrito bowls, and rice and noodle bowls. You name it… I like them all!! For whatever reason, food just seems more interesting and beautiful when served from a bowl. So, if you have hopped aboard the bowl train, like me, I’ve got one recipe that is guaranteed to increase your love for bowl meals.
Meet my Venezuelan Pabellon Bowl!!!
“Pabellón Criollo“, how we call it back home, is a traditional Venezuelan dish that consists of shredded beef, black beans, white rice, and fried plantains. Usually, this dish is accompanied by arepas and white cheese.
This dish is a hearty and delicious combo that you have to try!!!
Try These Venezuelan Recipes Next!
Recipe Card
Venezuelan Pabellon Bowl
Ingredients
- Vegetable oil to fry
- 1 ripe plantain
- 4 cups cooked white rice (homemade or store-bought)
- 3 – 4 cups Venezuelan Shredded Beef, warmed
- 2 cups cooked black beans, warmed
- 4 small arepas (optional)
- Cilantro to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Fry the Plantains:
- Heat about 1-inch of oil (just enough to coat the bottom of the pan) in a heavy-bottomed saucepan over medium heat.
- Peel the plantains and discard the skins. Slice diagonally into 1/4-inch thick slices.
- Fry the plantains in oil, turning occasionally, until a golden-brown color, about 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Assemble Bowls:
- Divide the Venezuelan Shredded Beef, white rice, black bean and fried plantains into 4 bowls. Add 1 – 2 mini arepas to each bowl, if desired.
- Garnish with cilantro and serve.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This was a sponsored post written by me on behalf of Minute® Ready to Serve Family Bowls.
Question about the black beans. Is it just black beans soaked over night and boiled in water, or is it with chicken stock/salt, onions etc like the chorizo black bean recipe? I have never cooked black beans before. I love your traditional recipes on this website.
Hello Henry! When I make Pabellon, I usually make my chorizo black bean recipe Instant Pot Black Beans with Chorizo (Instant Pot Black Beans with Chorizo. I love this recipe because you can double or triple it and then divide and freeze it later. So I usually have frozen beans ready to use in the freezer. However, if you are short of time, you can use canned beans and season them with salt, onion powder, and garlic powder. Hope this help!
Gracias Oriana! Yes I try canned beans first. La Costeña.