Venezuela

Pabellón Criollo, made with supermarket ingredients

Name: Pabellón Criollo
Total time: 40 min
Yield: 2
Cuisine: Venezuela
Ingredients: 350 g flank steak; 250 ml white long-grain rice; 450 g canned black beans; 1 ripe yellow plantain; 1 yellow onion; 0.5 green bell pepper; 2 cloves garlic; 1 tsp ground cumin; 3 tbsp vegetable oil; 1 tsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

40 min3 to wash

3 lazy steps

1
Cook 250 ml white long-grain rice, and heat 450 g canned black beans with 0.5 tsp salt in a pot.
2
Sauté 1 yellow onion, 0.5 green bell pepper, and 2 cloves garlic in 1 tbsp vegetable oil, then stir in simmered shredded 350 g flank steak, 1 tsp ground cumin, and 0.5 tsp salt until fragrant.
3
Fry sliced 1 ripe yellow plantain in 2 tbsp vegetable oil until browned, then serve with the rice, beans, and beef.

How it's eaten in Venezuela

In Venezuela, it is often served with a fried egg on top or grated queso blanco.

Ingredients (serves 2)

flank steak350 g
Swap: 350 g pre-cooked shredded beef（no simmering required）
white long-grain rice250 ml
canned black beans450 g
ripe yellow plantain1
Swap: 200 g frozen sweet plantain slices（no ripening needed）
yellow onion1
green bell pepper0.5
garlic2 cloves
ground cumin1 tsp
vegetable oil3 tbsp
salt1 tsp

Authentic ingredients in Venezuela

flank steak350 g
white long-grain rice250 ml
canned black beans450 g
ripe yellow plantain1
yellow onion1
green bell pepper0.5
garlic2 cloves
ground cumin1 tsp
vegetable oil3 tbsp
salt1 tsp

Optional authentic touch
Boiling flank steak for hours with aromatics makes hand-shredding effortless.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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