Pabellon Bowl Recipe
A bowl with rice, black beans, sweet plantain, queso fresco and avocado.
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Ingredients
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Rice
Black beans
Sweet plantains
Toppings & garnish
Method
Rice
- 1
Rinse and cook
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and toast, stirring, for 1 minute. Add 2.25 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
Black beans
- 2
- 3
Warm and season beans
Add 2 cups drained and rinsed canned black beans to the skillet. Stir in 1/2 tsp ground cumin and 1/4 tsp smoked paprika. Cook until beans are heated through, about 4–5 minutes, gently pressing some beans with the back of a spoon to thicken the mixture slightly. Stir in 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.
Sweet plantains
- 4
Slice plantains
Peel 2 medium ripe plantains and slice on the bias into 1/2-inch thick pieces.
- 5
Fry plantains
Pour about 1/2 cup vegetable oil into a large skillet to reach roughly 1/8–1/4 inch depth and heat over medium-high until shimmering (about 350°F/175°C). Add plantain slices in a single layer (work in batches if necessary). Fry until golden and caramelized, about 2–3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with 1/4 tsp salt. Keep warm.
Toppings & assembly
- 6
- 7
Assemble bowls
Divide the cooked rice among 4 bowls (about 3/4 cup rice per bowl). Spoon the seasoned black beans over one portion of each bowl. Arrange fried sweet plantain slices alongside. Top each bowl with crumbled queso fresco, sliced avocado, and a sprinkle of chopped cilantro. Serve with a lime wedge on the side to squeeze over the bowl.