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Arroz con Menestra

Name: Arroz con Menestra
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 1 1/2 cups dried lentils, rinsed; 4 cups beef or vegetable broth; 2 cups long-grain white rice, rinsed; 3 1/2 cups water; 1 large onion, chopped; 1 red bell pepper, chopped; 4 cloves garlic, minced; 2 tbsp achiote oil; 1 tsp ground cumin; 1 1/2 tsp salt; 1 1/2 lbs beef sirloin steaks; 2 ripe plantains, peeled and sliced on the diagonal; 2 tbsp vegetable oil

Fluffy white rice under a saucy, cumin-scented lentil stew, with grilled steak and sweet fried plantain — Ecuador’s beloved everyday almuerzo.

⏱ 20 minPrep time

🔥 45 minCook time

🍽 6Servings

🏷 DinnerCategory

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Arroz con menestra is the backbone of the Ecuadorian lunch, the almuerzo served in homes and casual restaurants across the country every single day. A comforting stew of lentils or beans is ladled over rice and paired with grilled steak, sweet fried plantain, and a simple fresh salad — humble ingredients, iconic flavor.

The daily almuerzo, perfected

The menestra is thick and velvety, each lentil soft and creamy from its long simmer in a cumin-achiote sofrito. The juicy grilled steak and caramelized maduro bring smoky and sweet contrast, and every forkful mixes rice, sauce, and plantain into pure, happy comfort.

Get the rice right every time with our How to Cook Perfect Rice Every Time.

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Step by stepInstructions

Start the menestra: heat 1 tablespoon of achiote oil in a pot, cook half of the onion and half of the garlic for 4 minutes, add the cumin, then the lentils and broth.
Simmer the lentils for 30 to 35 minutes, stirring occasionally, until tender and saucy; season with salt and keep warm.
Meanwhile, cook the rice: sauté the remaining onion and garlic in the remaining achiote oil for 2 minutes, add the rice and stir for 2 minutes, pour in the water with 1 teaspoon of salt, bring to a boil, cover, and cook on low for 18 minutes; rest off the heat for 5 minutes.
Season the steaks with salt and grill or sear in a hot pan for 3 to 4 minutes per side; rest 5 minutes, then slice.
Fry the plantain slices in the vegetable oil over medium heat for 3 minutes per side until caramelized.
Plate each serving with rice, a ladle of menestra, sliced steak, and maduro, with a fresh tomato-onion salad on the side.

💡 Chef tips & storage

The menestra should be saucy, never dry — add broth as you go. This is the ultimate meal-prep plate: the lentils and rice keep 4 days refrigerated and reheat beautifully.

Recipe details

Prep20 min

Cook45 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Arroz con Menestra

The daily almuerzo, perfected

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Arroz con Menestra

The daily almuerzo, perfected

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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