Pabellón Criollo
A quick Venezuelan classic: seasoned beef, black beans, and rice with carrots and peppers. This version is simplified for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 lb beef steak
- 1 can (15 oz) black beans
- 1 cup rice
- 1 medium carrot
- 1 medium red bell pepper
- 1 medium onion
Instructions
- 1
Cook the 1 cup rice in 2 cups water with a pinch of salt until tender, about 15 minutes. Meanwhile, dice the 1 carrot and 1 red bell pepper; stir into the rice during the last 5 minutes.
- 2
Slice the 1 onion and 1 red bell pepper into strips. Heat 1 tbsp oil in a skillet over medium-high and cook the onion and pepper until soft and lightly charred, about 5 minutes.
- 3
Season the 1 lb beef steak with salt and pepper. Add to the skillet and cook to your liking, about 3-4 minutes per side for medium, until browned and firm to the touch.
- 4
Warm the 1 can black beans (drained and rinsed) in a small pot over medium heat, stirring occasionally, until hot and slightly thickened, about 5 minutes.
- 5
Slice the beef and serve over the rice with the beans and sautéed peppers on the side.
Tools you’ll need
- skillet
- pot
- knife
- cutting board
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