Venezuelan Coconut Rice Casserole with Black Beans, Ripe Plantain and Gratinéed Llanero Cheese

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish or casserole with a little of the annatto oil.

2. 2

   2. In a medium saucepan, combine the long-grain white rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a gentle boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat and let it rest for 5 minutes.

3. 3

   3. While the rice cooks, heat 1 tablespoon of annatto oil in a large skillet over medium heat. Add the white onion and cook for 4 minutes. Stir in the Venezuelan sweet pepper and garlic; sauté 3 more minutes until fragrant.

4. 4

   4. Add the cooked black beans with a little of their liquid, the grated panela, ground cumin, black pepper, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring, until thick and stew-like. Add the fresh cilantro and lime juice, mix well, and adjust salt if needed.

5. 5

   5. In another skillet, heat the remaining tablespoon of annatto oil with the butter over medium heat. Brown the ripe plantain slices for 2 to 3 minutes per side until caramelized at the edges but still holding their shape. Transfer to a plate.

6. 6

   6. Mix the cooked rice with half of the grated Llanero cheese to add body and flavor. Taste and adjust salt if needed.

7. 7

   7. Assemble the casserole in layers: first a layer of coconut rice, then a layer of black bean stew, then arrange the browned ripe plantain slices. Repeat with the remaining rice and finish with the rest of the beans and the remaining Llanero cheese on top.

8. 8

   8. Bake the casserole at 200 °C / 400 °F for 18 to 20 minutes, until the cheese is gratinéed and the edges are bubbling.

9. 9

   9. Let it rest for 8 minutes out of the oven before serving so the casserole can set and be easier to portion.

10. 10

    10. Serve hot, making sure each portion includes coconut rice, black beans, ripe plantain, and gratinéed cheese.