Venezuelan Pabellon Bowl

Heat about 1-inch of oil in a heavy-bottomed saucepan over medium heat.

Peel the plantains and discard the skins. Slice diagonally into 1/4-inch thick slices.

Fry the plantains in oil, turning occasionally, until a golden-brown color, about 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

Divide the Venezuelan Shredded Beef, white rice, black bean and fried plantains into 4 bowls. Add 1 – 2 mini arepas to each bowl, if desired.

Garnish with cilantro and serve.

Equipment Needed

Spice Level: