Churrasco with Rice & White Beans and Sweet Plantains [Full Recipe Puerto Rican Style]

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often more affordable.

white rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa offers more protein and fiber.

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Dried beans are often less expensive and healthier.

sweet plantains

🥗Healthier: zucchini

💰Cheaper: regular bananas

Zucchini can mimic the texture while being lower in sugar.

Marinate the thin beef steak in vinegar, salt, black pepper, and a few drops of extra virgin olive oil for several minutes or overnight.

Preheat a cast iron skillet over medium-high heat without adding oil.

Cook the marinated steak for about 20-30 seconds on each side until done, then set aside on a paper plate.

In a pot, preheat a little extra virgin olive oil over medium-high heat.

Add the canned white beans, diced potato, red bell pepper, sofrito, grated tomato, and bay leaf to the pot.

Season with salt and mix well, adding water to desired consistency.

Cook until the potatoes are soft and the beans are heated through, about 10-15 minutes.

Peel and slice the very ripe plantains into wedges.

Heat vegetable oil in a pan and fry the plantain wedges until golden brown, about 3 minutes, then drain on paper towels.

In a separate pot, bring water to a boil, add the white rice, and ensure it's covered by water.

Once boiling, reduce heat to medium, cover, and cook for about 15 minutes, stirring occasionally until rice is tender and water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level: