Arroz A la Cubana Recipe as its name said, this dish/ Spanish dish consisting of a fried egg, rice, and tomato sauce and bananas and it is very popular in the Philippines. This recipe is a well-known recipe in the Philippines and can be seen on many occasions.
How to Prepare Arroz A La Cubana Recipe?
Most Filipino Arroz a la Cubana recipe is prepared much like Giniling na Baboy with potatoes, carrots, raisins and bell peppers added to the minced meat. I like mine short and straightforward as I find the combination of savory meat, sweet bananas, and runny yolks more than enough to satisfy. Try it tonight and let me know what you think. Your comments and feedback are greatly appreciated.
Arroz A La Cubana Recipe History
We do not know whether or not this dish is originally from Cuba. We can only assume that this dish was introduced to the Philippines by the Spaniards. “Arroz” means rice. Arroz a la Cubana is basically a stew using ground beef instead of chunks, and served with a fried egg (sunny side up!), slices of fried saba bananas and steamed or boiled rice.
- ¼ cup oil
- 1 small onion, peeled and minced
- 4 cloves garlic, peeled and minced
- 2 pounds ground beef
- 1 cup tomato sauce
- 2 tablespoons soy sauce
- ½ cup water
- ½ teaspoon sugar
- 1 cup frozen sweet peas, thawed
- salt and pepper to taste
- 1 tablespoon oil
- 8 saba bananas, ripe but firm
- 8 eggs
- 8 cups steamed white rice
- In a pan over medium heat, heat about 1 tablespoon of the oil. Add onions and garlic and cook until limp. Add ground beef and cook, breaking apart with the back of the spoon, for about 10 to 15 minutes until lightly browned. Drain excess fat.
- Add tomato sauce, soy sauce, water, and sugar. Bring to a boil for about 1 to 2 minutes, stirring until sugar is dissolved. Lower heat, cover and simmer until meat is cooked through and liquid is mostly reduced.
- Add green peas and cook for about 3 to 5 minutes. Season with salt and pepper to taste.
- Serve hot with steamed rice, fried eggs, and fried bananas.
- Peel bananas and slice lengthwise. In a pan over medium heat, remaining heat oil. Add bananas and cook, turning once or twice, until golden and lightly crisp. Remove from pan and drain on paper towels.
- In the pan, add eggs and cook sunny side up, with the white part set and the yolks runny.
Saba banana has thick yellow-brownish skin and is never eaten raw. It can be boiled or steamed in its skin, peeling it just before eating. This humble banana can be transformed into a number of simple yet amazing and nutritious desserts. For your convenience, use plantain similar to the one used in Carribean cuisine. Serve with plain boiled rice.
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