Venezuelan Pabellon Bowl

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.

Course Main Course

Cuisine Venezuelan

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 682kcal

Author Mommy's Home Cooking

Ingredients

Vegetable oil to fry
1 ripe plantain
1 Minute® Ready to Serve White Rice Family Bowl
3 – 4 cups Venezuelan Shredded Beef, warmed
2 cups cooked black beans, warmed
4 small arepas (optional)
Cilantro to garnish (optional)

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.

Heat the rice in the microwave following the packet instructions.

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.

Notes

The cooking time in this recipe card does not include the Venezuelan Shredded Beef prep/cook times.

For more detail about how to make Venezuelan Shredded Beef click here.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition