🇪🇨 Ecuadorian Cuisine

Arroz con Menestra y Carne

Rice with Lentil Stew and Grilled Beef

Prep Time 15 min

Servings 4

Difficulty Medium

Calories 564 kcal

Guayaquil's iconic trio: fluffy white rice, creamy lentil stew seasoned with cumin and achiote, and a juicy grilled beef steak — the coastal lunch that defines a city.

Ingredients

2 cups lentils
4 beef steaks (150g each)
3 cups white rice, cooked
1 onion, diced
4 cloves garlic, minced
2 tomatoes, diced
1 green bell pepper, diced
1 tbsp achiote oil
1 tsp cumin
1 tsp oregano
Salt, pepper
Fried ripe plantain for serving

Instructions

1 Cook lentils in water until tender, about 30 min. Reserve cooking liquid.
2 Make refrito: sauté onion, garlic, bell pepper in achiote oil. Add tomatoes, cumin, oregano.
3 Combine lentils with refrito and enough cooking liquid for a creamy consistency. Simmer 10 min.
4 Season beef steaks with salt, pepper, garlic. Grill or pan-sear 3-4 min per side.
5 Plate: mound of rice, ladle of menestra beside it, steak on top or alongside.
6 Serve with fried ripe plantain slices.

Did You Know?

In Guayaquil, this dish is so ubiquitous that locals say you haven't really eaten lunch unless it included menestra.