Pabellon Criollo

By Marian Blazes

Updated 08/19/19

pabellon criollo
Fernando Fernández Baliña/Getty Images
  • Total: 2 hrs 45 mins
  • Prep: 30 mins
  • Cook: 2 hrs 15 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
511 Calories
22g Fat
43g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 511
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 28%
Cholesterol 75mg 25%
Sodium 969mg 42%
Total Carbohydrate 43g 16%
Dietary Fiber 11g 41%
Protein 37g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pabellon criollo is the traditional beans and rice dish of Venezuela. Black beans (caraotas negras) and rice are accompanied by tender slices of flank steak that have been cooked with tomatoes.

The name pabellón means flag, and the dish is arranged on the plate so that the red tomatoes and steak, black beans, and the white rice resemble the three stripes of a tri-color flag. Serve with slices of fried plantain (tajadas) on the side (con barandas, or siderails) and/or with a fried egg on top (a caballo).

Ingredients

  • 1 1/2 pound flank steak
  • 2 beef bouillon cubes
  • 4 cloves garlic, minced
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1 cup chopped onions (2-3 medium onions)
  • 1 15 ounces can black beans
  • 1 chicken bouillon cube
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vinegar
  • 2 tablespoons butter
  • 2 tomatoes, diced

Steps to Make It

  1. Place the flank steak in a pot with the bouillon, and cover with water.

  2. Bring to a boil and simmer on low for 1 1/2 hours, or until the meat is tender. Remove from heat and let the meat cool in the pot with the juices.

  3. Saute 2 teaspoons minced garlic in 4 tablespoons vegetable oil for 1 to 2 minutes. Add 2 cups water and 1 teaspoon salt and bring to a boil.

  4. Add the rice to the boiling water, lower the heat, and simmer the rice, covered, for 10 to 15 minutes. Turn off the heat and leave the rice covered for 5 minutes more.

  5. Add 2 tablespoons vegetable oil to a skillet, and saute half the chopped onions with the rest of the minced garlic until soft.

  6. Add the can of black beans (undrained), 1/2 cup water, chicken bouillon, cumin, garlic powder, vinegar, and 1/2 teaspoon salt, and simmer on low heat for about 10 minutes, until the liquid is reduced.

  7. Slice the cooled steak against the grain into thin slices. The meat should be very tender and falling apart. Shred the larger pieces into bite-size pieces with your fingers.

  8. Add 2 tablespoons butter to a skillet and cook the rest of the chopped onions until soft. Add the tomatoes, 1 cup of the steak pan juices, and the sliced steak and simmer for 3 to 5 minutes. Remove from heat and cool.

  9. Arrange the meat and tomatoes on 1/3 of a serving platter. Place the rice next to the meat, and then place the beans on the other side of the rice, to resemble the stripes of a tri-color flag.

  10. Serve with fried plantains on the side and enjoy!

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