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dinner
Pabellón Criollo
Venezuela's national dish — a harmonious plate of shredded beef caraotas (black beans), white rice and sweet fried plantain that together tell the story of the country's heritage.
⏱ 150 min🔥 720 kcalMedium
★4.8(934)
4 recipes using rice — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food.
These 4 venezuelan rice recipes are ready in about 148 minutes on average, with 620–720 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Venezuelan cuisine — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food — brings its own distinctive techniques and seasonings to every ingredient it touches. When Venezuelan cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and caramelising.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with ripe plantains, ground cumin, tomatoes and garlic. The dishes here span venezuelan classics ready in as little as 110 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Pabellón Criollo is the highest-rated dish in this collection at 4.9★ from 867 ratings.
Venezuela's national dish — a harmonious plate of shredded beef caraotas (black beans), white rice and sweet fried plantain that together tell the story of the country's heritage.
Venezuela's definitive national plate — white rice, black beans, shredded beef (carne mechada) and sweet fried plantain arranged together. The four elements represent Venezuela's racial and cultural heritage.
Venezuela's national dish — shredded beef, black beans, fried plantain and white rice on one plate.
A four-quadrant plate of slow-shredded beef in tomato sofrito, black beans, white rice and fried sweet plantains — the colours of the Venezuelan flag arranged on every Sunday table.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 4 Venezuelan rice recipes are ready in around 148 minutes from start to finish. The quickest, Pabellón Criollo (Venezuelan National Dish), takes about 110 minutes, while the slower-cooked dishes run up to 180 minutes.
Across this collection they range from about 620 to 720 kcal per serving, averaging 670 kcal — Pabellón Criollo (Venezuelan National Dish) is the lightest option at 620 kcal.
Pabellón Criollo (Venezuelan National Dish) is a great place to start — it's rated medium and comes together in about 110 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with ripe plantains, ground cumin, tomatoes and garlic. Venezuelan kitchens also lean on its own regional aromatics, fats and signature spice blends.