Arroz con Menestra

Arroz con Menestra Recipe from Ecuador with Lentils and Pork

Region / culture: Ecuador | Preparation time: 4 hours | Cooking time: 2 hours | Servings: 6

Introduction

Arroz con Menestra is a hearty and flavorful dish that combines the rich textures and tastes of rice, beans or lentils, meat, and patacones (fried green plantains) into a single, satisfying meal. This traditional dish is a staple in many Latin American cuisines, particularly in countries like Ecuador, where it is enjoyed by families and food enthusiasts alike. The combination of ingredients and the method of preparation make Arroz con Menestra a unique and beloved recipe that has been passed down through generations.

History

The origins of Arroz con Menestra can be traced back to the diverse culinary traditions of Latin America, where rice and beans are fundamental components of the diet. The dish has evolved over time, incorporating local ingredients and cooking techniques, which vary from one region to another. The use of achiote for coloring and flavoring, the preparation of refrito (a base made by sautéing onions, peppers, and spices), and the inclusion of patacones reflect the rich cultural heritage and agricultural bounty of the region.

Ingredients

Cooked rice
meat
Patacones
1 lb (454 g) beans or lentils
0.25 lb (113 g) pork skin (if not available, bacon can be used)
2 medium red onions, chopped
2 medium green peppers, chopped
1 medium green pepper, whole
2 garlic cloves
culantro
achiote
salt, pepper, cumin, adobo
Ajinomoto (monosodium glutamate)

How to prepare

Soak the beans or lentils in water for 4 hours or overnight. Rinse them afterwards.
Cook the rice according to the usual method.
In a pot, prepare a refrito by sautéing onions, peppers, garlic, achiote, salt, pepper, comino, ajinomoto, and adobo. Fry the pig skin in the refrito. Add the beans or lentils, whole green pepper, culantro, and 5-6 cups of water. Place some forks, knives, or spoons in the pot to help absorb the heat better. Allow it to boil continuously, checking the water regularly and adding more if needed. When it is almost done, taste and adjust the salt and seasoning as necessary. Check the color and add more achiote if needed (the darkness of the color depends on the type of bean used; the photo shows lentils, which are very dark). Cook until the consistency resembles the photo on top. Remove the whole pepper and culantro, or any remaining pieces.
Slice the meat thinly and broadly by cutting a regular filet transversally in half, without separating the two parts (similar to unfolding a folded napkin). Repeat this procedure until you can no longer continue cutting. Tenderize the meat with a stone or wooden hammer. Season with comino, salt, and adobo, and apply achiote until the meat turns orange. Grill the meat over charcoal or fry it.
Prepare the patacones as usual.

Variations

There are many variations of Arroz con Menestra, including using different types of beans (such as black beans or kidney beans) or lentils, substituting the meat with chicken or fish, or adding vegetables like carrots or zucchini into the mix.

Cooking Tips & Tricks

To achieve the perfect Arroz con Menestra, consider the following tips:

- Soak the beans or lentils ahead of time to reduce cooking time and ensure they are tender.

- Use a heavy pot for even cooking and to prevent the beans or lentils from sticking.

- The refrito is key to the dish's flavor; make sure to sauté the vegetables and spices until they are fragrant.

- When frying the meat, ensure the oil is hot enough to sear the outside quickly, keeping the inside tender and juicy.

- For the patacones, choose green plantains that are firm to the touch. Double frying them will give the best texture: crispy on the outside and soft on the inside.

Serving Suggestions

Serve Arroz con Menestra with slices of avocado and a side of curtido (pickled onions and tomatoes) for added freshness and flavor. A spicy aji sauce can also complement the dish for those who enjoy a bit of heat.

Cooking Techniques

The key cooking techniques for Arroz con Menestra include sautéing for the refrito, boiling for the beans or lentils, grilling or frying for the meat, and double frying for the patacones. Each technique contributes to the texture and flavor of the dish.

Ingredient Substitutions

For a vegetarian version, omit the meat and bacon, and use vegetable broth for added flavor. Quinoa can be used in place of rice for a gluten-free option, and plantains can be baked instead of fried for a healthier alternative.

Make Ahead Tips

The beans or lentils can be cooked ahead of time and stored in the refrigerator for up to 3 days. The refrito can also be prepared in advance and frozen for later use, making the final assembly of the dish quicker and easier.

Presentation Ideas

Serve Arroz con Menestra in a large, colorful bowl to highlight the variety of ingredients. Garnish with fresh cilantro and lime wedges for a touch of color and a burst of citrus flavor.

Pairing Recommendations

A light, crisp beer or a fruity white wine pairs well with Arroz con Menestra, balancing the richness of the dish. For a non-alcoholic option, a chilled glass of hibiscus tea complements the meal's flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water or broth if the mixture seems dry. The patacones are best enjoyed fresh but can be reheated in the oven to restore their crispiness.

Nutrition Information

Calories per serving

A typical serving of Arroz con Menestra can range from 500 to 700 calories, depending on the portion size and specific ingredients used. It's a filling meal that can easily be adjusted to fit dietary needs.

Carbohydrates

Arroz con Menestra is a carbohydrate-rich dish, primarily from the rice and beans or lentils. A single serving can provide a significant portion of the daily recommended intake of carbohydrates, offering energy and dietary fiber. The exact carbohydrate content will vary depending on the types of beans or lentils used.

Fats

The fat content in Arroz con Menestra comes mainly from the meat and the oil used for frying the patacones and sautéing the refrito. Using lean cuts of meat and moderating the oil can help manage the fat content without compromising the dish's flavor.

Proteins

This dish is an excellent source of protein, thanks to the combination of meat and beans or lentils. These protein sources are complementary, providing all the essential amino acids needed for a balanced diet.

Vitamins and minerals

Arroz con Menestra is rich in vitamins and minerals, including Vitamin C from the peppers, B vitamins from the beans or lentils, and iron and zinc from the meat. The dish also provides potassium and magnesium, essential for maintaining healthy bodily functions.

Alergens

Common allergens in this dish may include gluten (if using certain types of meat seasonings or broth) and soy (from soy-based products like Ajinomoto). Always check ingredient labels if you have specific food allergies.

Summary

Arroz con Menestra is a balanced meal providing carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a nutritious option that can be tailored to meet dietary preferences and restrictions.

Summary

Arroz con Menestra is a versatile and nourishing dish that celebrates the flavors and ingredients of Latin American cuisine. Whether enjoyed as a family meal or a special occasion dish, its combination of textures, tastes, and nutrients makes it a beloved recipe that stands the test of time.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Arroz con Menestra. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook, and I always loved learning new recipes from her.

As I sat at her kitchen table, sipping on a cup of hot tea, Maria suddenly exclaimed, "I have a new recipe to share with you today, my dear friend! It's a traditional dish from my homeland of Ecuador called Arroz con Menestra."

I was intrigued. I had never heard of this dish before, but I was always eager to learn new recipes and expand my culinary skills. Maria went on to explain that Arroz con Menestra consisted of a flavorful rice dish served with a delicious stew made from lentils, beans, and vegetables.

She began to gather the ingredients, and I watched intently as she chopped onions, garlic, bell peppers, and tomatoes. The kitchen was filled with the fragrant aroma of simmering spices and herbs, and my mouth watered in anticipation.

As Maria cooked, she shared with me the story of how she learned to make Arroz con Menestra. She explained that she had first tasted this dish as a young girl in her grandmother's kitchen. Her grandmother was a talented cook who had passed down many traditional recipes to her.

Maria's grandmother had taught her the importance of using fresh, high-quality ingredients and cooking with love and care. She had instilled in Maria a deep appreciation for the culinary traditions of their homeland.

As I listened to Maria's stories, I felt a sense of nostalgia for my own grandmother, who had also been a skilled cook. I remembered the countless hours I had spent by her side in the kitchen, watching and learning as she prepared delicious meals for our family.

My grandmother had a vast collection of recipes that she had acquired from various sources over the years. Some were passed down from generation to generation, while others were shared by friends and neighbors. She had a keen intuition for flavors and spices, and she never hesitated to experiment and try new dishes.

I recalled the countless times my grandmother had patiently taught me how to chop vegetables, season meats, and simmer sauces to perfection. She had a gentle touch and a kind heart, and she always made cooking feel like a joyful and creative endeavor.

As Maria finished cooking the Arroz con Menestra, she plated the dish and garnished it with fresh cilantro and a squeeze of lime. The vibrant colors and rich aromas of the stew were a feast for the senses, and I couldn't wait to dig in.

I took my first bite of the dish, and my taste buds were instantly delighted by the complex flavors and textures. The rice was fluffy and fragrant, the lentils and beans were tender and savory, and the vegetables added a burst of freshness and crunch.

As I savored each mouthful of the Arroz con Menestra, I felt a deep sense of gratitude for Maria and her willingness to share this delicious recipe with me. I knew that this dish would become a cherished addition to my own collection of recipes, and I couldn't wait to share it with my family and friends.

In that moment, as I sat in Maria's kitchen, surrounded by the warmth and comfort of good food and friendship, I felt a deep connection to my grandmother and the culinary legacy that she had passed down to me. I realized that cooking is not just about following a set of instructions or measurements, but about sharing love, memories, and tradition through the simple act of preparing and sharing a meal.

And so, as I left Maria's kitchen that day, with a full belly and a happy heart, I knew that the recipe for Arroz con Menestra would always hold a special place in my culinary repertoire. It was a reminder of the power of food to bring people together, to evoke memories and stories, and to nourish both body and soul. And for that, I would always be grateful.