Arroz con Menestra y Carne (Ecuadorian Rice, Lentil Stew & Steak)

About This Recipe

Arroz con menestra y carne is the plate that defines Ecuadorian daily eating — so ubiquitous it is often simply called 'el plato típico' (the typical plate). It is the lunch served at every ecuatoriana corrientazo (budget lunch counter), the dinner assembled without thought in Ecuadorian home kitchens, the combination that Ecuadorians living abroad crave above all other foods from home. The simplicity of its components belies the depth of flavor that good execution produces. The menestra is the centerpiece: a thick, spiced stew of lentils or beans (black beans, canarios beans or lentils are equally common) cooked with a refrito of onion, garlic, tomato, cumin, achiote and coriander until the legumes are completely soft and the liquid has reduced to a thick, clingy sauce. Each region and family has its own version — some add plantain, some beer, some hot chile — but the refrito base is universal. The carne is typically a thin beef steak (bistec) hammered flat and pan-fried hard in oil until caramelized on the outside and just cooked through. The rice is not an afterthought — Ecuadorian arroz cocido is cooked with a small amount of oil, salt and sometimes garlic, producing separate, fluffy grains that never clump. Fried sweet plantain (maduro frito) and a slice of avocado are standard accompaniments on any proper plate.

Ingredients

Serves 4

• 400 ggreen or brown lentils(rinsed; or use canned cooked lentils, drained)
• 3 tbspvegetable oil(for the menestra refrito)
• 1 largewhite onion(finely diced)
• 4 clovesgarlic(minced)
• 3 mediumtomatoes(diced)
• 1.5 tspground cumin
• 1 tspachiote powder
• 0.5 tspground coriander
• 1 tspsalt(for the menestra)
• 2 cupslong-grain white rice
• 1 tbspvegetable oil(for the rice)
• 1 tspsalt(for the rice)
• 4 thinbeef steaks (bistec)(around 150 g each, pounded thin)
• 1 tspsalt(for the steaks)
• 0.5 tspgarlic powder
• 2 tbspvegetable oil(for frying the steaks)
• 2 ripeplantains (maduros)(peeled, sliced diagonally, fried)
• 2avocados(sliced, for serving)

Instructions

1. 1

   Cook the lentils

   If using dried lentils: cover with water by 5 cm, bring to a boil, simmer 20–25 minutes until completely tender. Drain, reserving some cooking liquid.

2. 2

   Make the menestra

   Heat 3 tbsp oil in a wide pan over medium heat. Cook onion 8 minutes. Add garlic, cook 2 minutes. Add tomato, cumin, achiote and coriander. Cook 8 minutes. Add cooked lentils and a cup of their cooking liquid (or water). Simmer 10–12 minutes, mashing some lentils against the pan to thicken the sauce. Season with salt.

   The menestra should be thick enough to mound on a plate — not soupy.

3. 3

   Cook the rice

   Heat 1 tbsp oil in a saucepan over medium heat. Add rice, stir to coat 1 minute. Add 3.5 cups water and salt. Bring to a boil, cover, reduce to the lowest heat and cook 18 minutes. Remove from heat, rest covered 5 minutes. Fluff with a fork.

4. 4

   Season and cook the steaks

   Season steaks with salt and garlic powder. Heat 2 tbsp oil in a cast-iron or heavy pan over high heat until almost smoking. Fry steaks 2 minutes per side for medium — the thin bistec cooks fast.

5. 5

   Fry the plantains

   Fry plantain slices in oil over medium heat 2–3 minutes per side until golden and caramelized.

6. 6

   Plate and serve

   On each plate: a mound of rice, a generous scoop of menestra, a steak, fried plantain slices and avocado. Serve with hot sauce or ají criollo on the side.

Variations

• •

  Menestra de fréjol: substitute black beans or canario beans for lentils — equally classic.

• •

  Vegetarian plate: skip the steak and add an extra serving of fried plantain and a fried egg on top of the rice.

Storage

Store rice, menestra and steak separately refrigerated up to 3 days. Reheat menestra with a splash of water. Reheat steak in a hot dry pan 1 minute per side.

Frequently Asked Questions