Arrocito Bowl Recipe

Rinse and cook

Rinse 2 cups long‑grain white rice under cold water until the runoff is clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat, add the rinsed rice and toast 1 minute. Add 2.5 cups water and 1/2 tsp kosher salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork before serving.

Poach and shred

Place 1 lb chicken thighs in a small pot with 1 cup chicken stock (or water), 2 smashed garlic cloves, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, cover and cook gently 12–15 minutes until internal temperature reaches 75°C (165°F). Remove chicken, let rest 5 minutes, then shred with two forks. Toss shredded chicken with 1 tbs lime juice. Keep warm until ready to assemble.

Braise brisket

Preheat oven to 300°F (150°C). Season 1 lb brisket with 3/4 tsp salt, 1/4 tsp pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin. In a heavy ovenproof pot, sear brisket 3–4 minutes per side in a little oil until browned. Add 1 cup beef stock, 1/2 onion (quartered) and 2 smashed garlic cloves. Cover and braise in oven 2.5–3 hours until fork‑tender. Remove brisket, let rest, then shred or thinly slice. Reserve braising liquid to spoon over meat when plating.

Sauté mushrooms

Heat 1 tbs olive oil and 1 tsp butter in a skillet over medium‑high heat. Add 8 oz sliced mushrooms and cook without stirring 2 minutes to develop color, then stir and cook another 2–3 minutes until browned. Add 1 minced garlic clove and 1/2 tsp thyme, cook 30 seconds. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and keep warm.

Combine 2 diced tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/4 tsp kosher salt in a bowl. Mix and let sit 10 minutes for flavors to marry. Taste and adjust salt or lime as needed.

Halve and pit 1 ripe avocado. Slice or dice as desired, then toss gently with 1/2 tbs lime juice and 1/8 tsp salt just before assembly to prevent browning.

Fry and smash

Heat about 2 cups vegetable oil in a heavy skillet to 350°F (175°C) or medium‑high heat. Cut 2 peeled green plantains into 1.5–2 inch diagonal slices. Fry plantain slices in batches 2–3 minutes until golden and slightly tender. Remove to paper towel. Using a flat object (plate or dedicated press), flatten each fried slice to about 1/4 inch. Return flattened plantains to hot oil and fry 1–2 minutes per side until crisp and golden. Remove, drain on paper towel, and sprinkle with 1/2 tsp salt. Keep warm and crisp.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tbs lime juice, 1 minced garlic clove, 1 tsp hot sauce and 1/4 tsp salt. If too thick, whisk in up to 1 tsp water to reach drizzling consistency. Chill until ready to plate.

To assemble one Arrocito Bowl (makes two bowls total from these quantities): divide the steamed rice between two bowls. Top each with your choice of shredded chicken, slow‑cooked brisket (if ordered) or sautéed mushrooms (about 1/2 lb portion per protein choice), a generous spoon of pico de gallo, several slices of avocado, and two patacones per bowl. Drizzle house sauce over the bowl, spoon a little reserved brisket braising liquid over beef if using, and finish with chopped cilantro and a lime wedge. Serve immediately while patacones are crisp.