Arroz Ala Cubana is a traditional Spanish dish made with white rice, fried eggs, and tomato sauce. There is no meat in it at all. The Filipino Arroz Ala Cubana Recipe, on the other hand, is more festive and features additional ingredients such as fried bananas and ground meat, either pork or beef.
Arroz Ala Cubana is a rice dish popular in Spanish-speaking nations. Rice and a fried egg are the two main ingredients.
Since Spanish colonial times, the Philippines have eaten Arroz Ala Cubana. Ground meat cooked with tomatoes or tomato sauce is always included in the current version, and in Latin America, this is known as Picadillo. In other words, in the Philippines, this Arroz Ala Cubana is a blend of Picadillo and Arroz Ala Cubana as it is known in other countries.
Arroz Ala Cubana in the Philippines is typically consists of ground meat cooked with onions, garlic, tomato sauce, diced potatoes, raisins, and chopped carrots, with white rice, a fried egg, and a ripe native banana split lengthwise and fried.
Arroz Ala Cubana is a savory breakfast or lunch dish. You can have this for dinner, but you’ll need to put off going to bed for a couple of hours or wait until the food is completely digested.
If this is your first time cooking this delicious ground meat dish that pairs beautifully with bananas and eggs, the ingredients and the step by step process of cooking it will be provided below.
Photo by NutriAsia
— 1/4 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
— 1/2 cup water
— 1/2 teaspoon sugar
— 1 cup frozen sweet peas thawed
— 1 diced carrot and potato
— salt and pepper to taste
— 1 tablespoon oil
For the sides:
— 8 saba bananas ripe but firm
— 8 eggs
— 8 cups steamed white rice
Photo by Knorr
Cooking Arroz Ala Cubana: A Step-by-Step Guide
1. 1 tablespoon of the oil should be heated in a pan over medium heat. Cook until the onions and garlic are soft. Add the ground beef and cook, breaking apart with the back of a spoon for 10 to 15 minutes, until lightly browned. Excess fat should be removed.
2. Add the tomato sauce, soy sauce, water, and sugar. Bring to a boil, stirring constantly, for 1 to 2 minutes, or until sugar is dissolved. Reduce the heat to low, cover, and simmer until the meat is cooked through and the liquid has mostly reduced.
3. Add green peas, carrot, potato cook for about 3 to 5 minutes. To taste, season with salt and pepper.
4. For the sides, bananas should be peeled and sliced lengthwise. Heat the remaining oil in a pan over medium heat. Cook, turning once or twice, until brown and lightly crisp. Drain on paper towels after removing from pan.
5. Cook the eggs sunny side up in the pan, with the whites set and the yolks runny.
6. Serve with steaming rice, fried eggs, and fried bananas.