Bandeja Paisa Bowl

Name: Bandeja Paisa Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Cuisine: Colombian
Ingredients: 0.5 cup white rice (uncooked); 0.5 teaspoon olive oil; 0.5 yellow onion (medium, diced); 1 clove garlic (minced); 0.25 pound ground beef (80/20 lean); 0.5 teaspoon ground cumin; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup red kidney beans (canned, rinsed and drained); 0.5 cup chicken broth; 1 ripe plantain; 0.25 cup vegetable oil (for frying); 1 egg (large)

A comforting single-serving bowl inspired by Colombia's iconic Bandeja Paisa, featuring seasoned ground beef, red beans, white rice, and sweet plantains.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 1
Cuisine: Colombian
Difficulty: Easy
Cost: $4.95/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

0.5 cup white rice (uncooked)
0.5 teaspoon olive oil
0.5 yellow onion (medium, diced)
1 clove garlic (minced)
0.25 pound ground beef (80/20 lean)
0.5 teaspoon ground cumin
0.25 teaspoon salt
0.25 teaspoon black pepper
0.5 cup red kidney beans (canned, rinsed and drained)
0.5 cup chicken broth
1 ripe plantain
0.25 cup vegetable oil (for frying)
1 egg (large)

Instructions

First, cook the rice. Combine 1/2 cup white rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While rice cooks, prepare the ground beef. Heat 1/2 teaspoon olive oil in a small skillet over medium heat. Add 0.5 medium yellow onion and cook until softened, about 3-4 minutes. Add 1 clove garlic and cook for 1 minute more.
Add 1/4 pound ground beef to the skillet and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess grease. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat and set aside.
Prepare the beans. In a small saucepan, combine 1/2 cup rinsed and drained red kidney beans and 1/2 cup chicken broth. Bring to a simmer over medium heat and cook for 5-7 minutes, until heated through and slightly thickened. Season with a pinch of salt if needed. Keep warm.
Prepare the plantain. Peel 1 ripe plantain and slice it diagonally into 0.5-inch thick pieces. Heat 1/4 cup vegetable oil in a clean small skillet over medium heat. Carefully place the plantain slices in the hot oil and fry for 2-3 minutes per side, until golden brown and caramelized. Remove and place on a paper towel-lined plate to drain excess oil.
In the same skillet (add a touch more oil if needed), fry 1 large egg to your preferred doneness, about 2-3 minutes for a runny yolk.
Assemble the bowl: place a serving of cooked white rice in a bowl. Arrange the seasoned ground beef, warmed red kidney beans, and fried plantain slices around the rice. Top with the fried egg.

Notes

This dish is traditionally served with a fried egg and an avocado slice. If you like, you can add half a sliced avocado for extra creaminess and fiber. Leftovers can be stored separately and reheated, though the plantain is best freshly made.

Nutrition (per serving)

Calories: 760
Protein: 37.5 g
Carbohydrates: 83.5 g
Fat: 33.5 g
Fiber: 10.5 g
Sodium: 680 mg
Saturated Fat: 9.5 g
Sugar: 19.5 g
Cholesterol: 265 mg