Cumin Rice Bowl with Beans & Plantains — Chickpea Rice & Bean Bowl - Plov Bandeja
Uzbek cumin-and-apricot plov rice loaded with carrot and chickpeas, topped with Colombian bandeja paisa red beans in hogao tomato sauce, sweet fried plantain, ripe avocado, and a warm arepa wedge.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse chickpeas and kidney beans. Peel and julienne carrots into matchsticks. Finely dice 1 small onion for plov and 1 small onion for hogao. Mince garlic. Dice tomatoes. Chop dried apricots into raisin-sized pieces. Peel and slice plantains into 1.5cm rounds on the bias. Slice avocado. Cut limes into wedges. Pick cilantro leaves.
Build 1
Heat 3 tbsp olive oil in a heavy lidded pan over medium-high 90 seconds. Add cumin seeds and toast 30 seconds until fragrant. Add the plov onion and cook 4 minutes until soft and gold at the edges. Stir in carrots, half the garlic, coriander, turmeric, 1 tsp salt, and pepper 90 seconds until vegetables glisten.
Simmer
Scatter rice across the pan and stir 60 seconds. Add chickpeas, dried apricots, and 400ml water. Bring to a boil, reduce to lowest heat, cover, and simmer 18 minutes until liquid is absorbed and rice is tender.
Build 2
Heat 2 tbsp olive oil in a small saucepan over medium 60 seconds. Add hogao onion and cook 3 minutes until soft. Stir in tomatoes, remaining garlic, ground cumin, paprika, oregano, and 0.5 tsp salt 90 seconds. Add kidney beans and 240ml water, reduce to low, and simmer 8 minutes until the sauce thickens and clings to the beans.
Build 3
Mix masa harina, 1/4 cup warm water, and 0.5 tsp salt in a bowl to a soft dough. Knead 60 seconds, divide in half, and shape each into a 10cm disc 1cm thick. Heat 2 tbsp olive oil in a small skillet over medium and cook the arepas 4 minutes per side until edges turn golden and the discs sound hollow when tapped.
Sear
Heat 4 tbsp neutral oil in a small skillet over medium-high 60 seconds. Fry plantain rounds in batches 2 minutes per side until deep gold with caramelized edges. Drain on paper towels.
Plate
Fluff plov with a fork and mound on one side of wide bowls. Spoon bandeja red beans alongside. Tuck fried plantain and avocado slices around the edge. Lay a warm arepa wedge at the side, scatter cilantro across the top, and serve with lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.