Entree: Ecuador – Central Culinary Region – Arroz con Menestra y Carne Asada (Rice served with a seasoned lentil stew and grilled marinated beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil
- 3 1/2 cups (830 ml) water or low-sodium broth for rice
- 1 tsp (6 g) salt for rice
- 1 cup (200 g) dried brown lentils, rinsed
- 2 tbsp (30 ml) vegetable oil for menestra
- 1 medium onion, finely chopped (about 150 g)
- 1 green bell pepper, seeded and diced (about 120 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (5 g) ground annatto
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) tomato paste (about 15 g)
- 2 cups (480 ml) beef or vegetable broth for lentils
- 1 tsp (6 g) salt for menestra
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 1.5 lb (680 g) flank or skirt steak, trimmed (carne asada)
- 2 tbsp (30 ml) vegetable oil for steak
- 3 cloves garlic, minced (about 9 g) for marinade
- 2 tbsp (30 ml) white vinegar for marinade
- 1/4 cup (60 ml) orange juice for marinade
- 1 tsp (2 g) ground cumin for marinade
- 1 tsp (6 g) salt for marinade
- 1/2 tsp (1 g) black pepper for marinade
- 1 avocado, sliced (about 150 g) for serving
- 2 limes, quartered (about 120 g) for serving

Instructions

1. Rinse the rice until water runs clear. In a medium pot combine rice, 3 1/2 cups (830 ml) water or broth, 1 tbsp (15 ml) oil and 1 tsp (6 g) salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and let rest covered 5 minutes; fluff with a fork.
2. Meanwhile soak lentils briefly in cold water if desired, then drain. In a medium saucepan heat 2 tbsp (30 ml) oil over medium heat. Add chopped onion (150 g) and diced green pepper (120 g) and sauté 5–7 minutes until softened.
3. Add minced garlic (9 g), annatto oil or ground annatto, and 1 tsp (2 g) ground cumin; cook 1 minute until fragrant. Stir in tomato paste (15 ml) and cook another minute.
4. Add lentils (200 g) and 2 cups (480 ml) broth, bring to a boil, reduce heat and simmer, partially covered, 20–25 minutes until lentils are tender and liquid is mostly absorbed. Season with 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper; adjust seasoning. Stir in chopped cilantro (15 g) just before serving.
5. For the carne asada, place the 1.5 lb (680 g) steak in a shallow dish. Combine 2 tbsp (30 ml) oil, minced garlic (9 g), 2 tbsp (30 ml) white vinegar, 1/4 cup (60 ml) orange juice, 1 tsp (2 g) ground cumin, 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Pour marinade over steak, rub to coat, and marinate 30 minutes to 2 hours in the refrigerator.
6. Preheat a grill or a heavy skillet over high heat. Wipe excess marinade from the steak and brush lightly with oil. Grill or sear 3–5 minutes per side for medium-rare (time varies by thickness) until desired doneness. Let rest 5 minutes, then slice thinly across the grain.
7. Plate: mound rice, spoon menestra alongside, and arrange sliced carne asada on top or beside. Garnish with avocado slices (150 g), lime wedges (120 g), and extra cilantro. Serve hot.