Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-cooked shredded beef stew with black beans, served alongside white rice and fried sweet plantains, inspired by Venezuela's iconic Pabellón Criollo. This latin american-inspired beef ready in about 495 minutes pairs salt, black pepper, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 Latin American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast chunks with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
  2. Step 2: Place the beef in a slow cooker with 4 minced garlic cloves, 1 large diced onion, 14 oz canned diced tomatoes, 1 1/2 cups cooked black beans, and 1 cup beef broth. Stir to combine.
  3. Step 3: Cover and cook on low for 8 hours until the beef is tender enough to shred with forks.
  4. Step 4: About 30 minutes before serving, rinse 1 cup long grain white rice under cold water. Bring 2 cups water to a boil in a saucepan, add the rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is fluffy.
  5. Step 5: Peel and slice 2 medium ripe plantains diagonally into 1/2 inch thick pieces.
  6. Step 6: Heat 1/4 cup vegetable oil in a skillet over medium heat and fry the plantain slices for 3-4 minutes per side until golden and caramelized. Drain on paper towels.
  7. Step 7: Shred the cooked beef in the slow cooker, mixing with the beans and tomato sauce.
  8. Step 8: Serve the shredded beef mixture over the white rice, accompanied by the fried plantains for a complete Pabellón Criollo-inspired meal.

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Frequently asked questions

How long does Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pabellón Criollo-Inspired Slow Cooker Beef with Rice and Plantains?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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