America, The Melting Pot: Some Like it Hot, Some May Not

by Linda Garrettson

It’s May, yahoo. Daffodils are up; forsythia is in bloom. You may agree that after a long, cold winter, food with some heat seems appropriate. Inspired by the celebration of America’s 250th birthday, and who we are vis-a-vis the foods we eat, recipes from south of the border are calling to my taste buds.

Images of chili peppers beside menu items pop up. Since, according to 2022 Pew Research data, half of this country’s immigrants came from Mexico and Latin America, it’s a no-brainer to look to that part of the hemisphere for recipes that make our upper lips sweat.

Our Mexican neighbors have made tacos, burritos, refried beans and guacamole standard fare in America. But what about other Latin American countries? How many of us have eaten Peruvian oucopa arequipena (potatoes with peanut, chili and cheese sauce) or Brazilian toasted manioc (cassava)? Thought so. Neither have I.

Forsaking recipes like cactus leaf salad or pig’s feet tortillas, I locked in on rice and beans, perhaps the most basic, cost-effective and healthy combination of foods on the planet. Also, something most of us are familiar with.

But I didn’t want just ordinary rice and beans. ¡Hola! pabellon criollo with salsa guasacaca, a signature dish in Venezuela. Typically, this dish is made with meat. Instead, rice becomes the focus here, sirloin steak is eliminated and a Venezuelan version of guacamole becomes the proverbial “cherry on top.”

The rainbow of colorful tomatoes, green peppers, black beans, cilantro and caramelized plantains are enough to get your saliva glands going. Layers of flavors promise to awaken hibernating palates. This is also a complete meal in one dish, worth the extra effort, and promises to be the star attraction on any buffet table. ¡Hola! and cheers for America’s melting pot cuisine.

Note: You can make this recipe as hot or mild as you like. If you are a wimp like me, you don’t have to wince in pain with each bite or endure that sweaty upper lip—just eliminate the chili peppers. Grab a margarita and enjoy.

Pabellion Criollo with Salsa Guasacaca
Rice & Beans, Venezuelan Style

Rice

• 1 cup long grain organic brown or Basmati rice, rinsed and drained
• Water or low-sodium vegetable broth
• 1/2 large onion, chopped
• 1/2 green pepper, seeded, deribbed and chopped
• 2 tsp. sea salt
  Method
• Heat 1/2 cup of broth in a saucepan; add the onion and green pepper.
• Stir over medium heat for 5 minutes, until colorful.
• Add the rice and stir to coat.
• Add the water or broth by following the directions on the rice package.
• Return to a low boil, then reduce heat and cover with a tight-fitting lid.
• Cooking times vary, but 40 minutes is standard for brown rice, as little as 20 minutes for white rice.
• Remove from heat and allow to steam for 10 minutes.
• Remove lid and fluff with a fork.
  
  Beans
• 1/2 cup low-sodium vegetable broth
• 1/2 green pepper, finely chopped
• 3 cloves garlic, minced
• 2-15 oz. cans low-sodium black beans, drained and rinsed. Hint: I used canned “enchilada black beans” for more seasoning and spice.
• 1/2 onion finely chopped
• 1/4 cup fresh cilantro, finely chopped
  Method:
• Heat 1/2 cup of broth in saucepan; add onions and garlic.
• Stir over medium heat for 5 minutes.
• Add beans and cilantro, mix well.
• Cook for 10 minutes, stirring constantly, until the beans are heated through. Set aside.

Tomato Sauce

• 1/2 cup low-sodium vegetable broth or water
• 2 cups chopped onion
• Hot chili pepper (optional), finely chopped
• 3 cloves garlic, minced
• 1-18 oz. jar salt-free diced tomatoes
• 1 tsp. ground cumin
• 1 tsp. sea salt
  Method
• Heat broth in a saucepan and add the onions, garlic and optional chili pepper.
• Stir over medium heat for 5 minutes.
• Add the tomatoes, cumin and salt. Mix well.
• Cook for 10-15 minutes, stirring constantly, until the juices evaporate and the sauce thickens. Set aside,
  
  Plantains
• 2 plantains, plus honey
  Method:
• Heat the broiler to high.
• Place 2 very ripe plantains, peeled and sliced in half the long way, on a broiler pan lined with parchment paper.
• Brush the plantains with honey.
• Broil for 15-20 minutes, turning once, until brown. Be careful not to burn or char them.
• Remove from oven and allow to cool. Cut into 2-1/2 inch pieces.

Salsa Guasacaca

• 1 ripe avocado
• 1 ripe tomato, stem removed
• 1-2 tbsp. red wine vinegar
• 1 small hot chili, very finely chopped (optional)
• 1/2 tsp. fresh ground pepper
• 1 tsp. sea salt
• 1/2 green pepper, seeded, deribbed and finely chopped
• 1 tbsp. finely chopped fresh parsley
• 1 tbsp. finely chopped fresh cilantro

Method

• Cut the tomato in half crosswise and squeeze out the seeds and juice.
• Chop into small, diced pieces.
• Cut the avocado in half, remove pit and separate from the skin starting at the narrow end. Chop into small pieces.
• In a bowl combine the vinegar, chili, salt and pepper. Mix well.
• Add the tomato, avocado, pepper, parsley and cilantro. Stir gently
  and serve.

Assemble: Place the rice in the middle of an oven-proof serving dish. Spoon dollops of beans and tomato sauce around the rice, arrange the plantains on top and sprinkle 1/4 cup chopped cilantro over all.

To Serve: Preheat oven to 340 degrees. Cover the assembled serving dish with a damp lettuce leaf (cabbage or any green leaf will do) to prevent the ingredients from drying out. Cook for 10-15 minutes or until warmed through. Serve with salsa guasacaca and enjoy!