Calentao Recipe

Cook rice & quinoa blend

Rinse the 1 cup brown rice/quinoa blend under cold water briefly. In a medium saucepan combine the rinsed blend, 2 cups water, 1 tbs olive oil and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 20–25 minutes until grains are tender and water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and season with 1/2 tsp black pepper.

Warm black beans: While the grains cook, place 1 cup cooked black beans in a small saucepan over low heat with a tablespoon of water. Heat gently, stirring occasionally, 4–6 minutes until warmed through. Season to taste with a pinch of salt and 1/4 tsp cumin (from the protein spices if desired). Keep covered until assembly.

Prepare plantains: Peel the 2 ripe plantains and slice diagonally into 1/2-inch thick pieces.

Pan-fry plantains: Heat 3 tbs vegetable oil in a large nonstick skillet over medium heat. When oil is hot, add plantain slices in a single layer (work in batches if needed). Fry 2–3 minutes per side, until golden brown and caramelized. Remove to a paper towel–lined plate and sprinkle lightly with the 1/4 tsp pinch of salt. Keep warm.

Chicken fajitas

If choosing chicken: Slice 1 lb chicken breast thinly against the grain. Toss with 1 tbs fajita seasoning (or 1/2 tsp each cumin, smoked paprika, garlic powder and 1/4 tsp salt). Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until cooked through and slightly charred. Remove and let rest 2 minutes, then slice into bite-sized pieces. Squeeze half the lime over the cooked chicken.

Carnitas (pork)

If choosing carnitas: Use 1 lb already slow-cooked shredded pork (or roast and shred 2–3 hours). To crisp, heat 1 tbs oil in a skillet over medium-high heat, add shredded carnitas in an even layer, and cook without moving 3–4 minutes until edges brown. Toss and cook another 2 minutes to crisp more. Finish with a squeeze of lime.

Shredded beef

If choosing shredded beef: Use 1 lb braised and shredded beef. Warm in a skillet with 1 tbs beef braising liquid or water over medium heat 4–6 minutes until hot. For extra flavor, add 1/4 tsp ground cumin and 1/4 tsp smoked paprika while warming. Finish with a squeeze of lime.

Assemble bowls: Divide the cooked brown rice & quinoa blend between 2–3 bowls (serves 2–3). Spoon warm black beans alongside or on top of the grains in each bowl.

Add plantains and protein: Top each bowl with several slices of caramelized plantain and the chosen prepared protein (chicken fajitas, carnitas, or shredded beef).

Finish and serve: Scatter diced red onion and chopped cilantro over the bowls. Add sliced avocado or 2–3 tbs guacamole per bowl, and sprinkle with 1–2 tbs crumbled queso fresco or shredded cheese if using. Serve with lime wedges and optional hot sauce or salsa on the side.