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.
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. ★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.