Arroz a la Cubana
Ingredients :
Steamed or boiled rice
1/2 kilo ground beef (use sirloin or top round)
3 carrots, cubed
3 potatoes, cubed
1/2 c. of sweet peas
2 bell peppers, chopped
2 tbsp. of raisins (optional)
1 tbsp. minced garlic
1 large onion, chopped
2 tomatoes, chopped
1/4 c. of tomato paste
finely chopped parsley
pinch of basil
3 tbsp. c. of olive oil
1/4 c. vegetable cooking oil
salt and pepper to taste
6 eggs, fried sunny-side-up
8 saba bananas, each sliced diagonally into 3, fried
Cooking procedure :
Heat a heavy skillet. Add 1/4 c. of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Fry until the edges turn a light brown. Remove with a slotted spoon and drain on paper towels.
Pour off the oil from the skillet. Add ground beef, breaking it up. Cook over high heat until the meat is no longer pink. Add the garlic, chopped onions, bell peppers and raisins, if using. Cook, stirring, just until the vegetables start to soften. Add the tomato paste, salt and pepper. Stir to blend well. Add the sweet peas. Stir and cook for another 30 seconds then put the carrots and potatoes back in. Cook for another 30 seconds. Add the basil and parsley. Give it one last stir then turn off the heat.
Serve with rice, an egg and fried saba bananas on the side.
Comments
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[...] with the other half of the pan de sal and enjoy. The meat filling is the stew from the dish called Arroz A La Cubana. You can also top the beef stew with a fried egg or slices of hard-boiled egg before covering with [...]
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[...] So, there’s the result of a few hours of work. Sam painted the heads, I pleated the paper. We both did the assembly and the trimming. We made a mess on the floor of my home office (we’ll get a table from downstairs next time) but it was fun. Noisy fun. Lots of heckling. And music (Sam’s iPod playing Bob Marley in the background). And Alex chatting non-stop while she sat by the window doing her sketching. Sunday is Speedy’s cooking day so we let him be in the kitchen as he whipped up his version of arroz a la Cubana. [...]
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[...] Don’t confuse Filipino-style picadillo with the Mexican and Cuban picadillo which is a ground beef stew. The Philippine version of the Cuban picadillo is arroz a la Cubana. [...]
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[...] lettuce leaves and the ground beef stew that is associated with the dish that Filipinos know as arroz a la cubana. [...]
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Hi! I’m a Filipino living in New York, and absolutely love this dish. It’s even better if you mix everything (including the egg) before you eat it, and add a little bit of Knorr or Maggi seasoning (US residents, check Asian or Filipino stores).
However, I don’t think you can call it a “stew” because a stew would mean that it has a thick sauce/soup that the meat was boiled in. What I know with Arroz ala Cubana is that it is fried.
The whole term, Arroz ala Cubana actually means “Cuban rice,” which people can easily order here in the US at Cuban restaurants. Saba around here is called Plantain, which is also available in Latin American supermarkets. ;>
Actually, Saba bananas are not quite the same thing as Plantains. Saba are shorter physically, though I don’t know how different they are as far as taste and firmness go.
Though you’re absolutely right about mixing it all up, that’s the only way we eat it back home.
I agree, Ponkan. Saba is NOT the same as plantain. In fact, saba has no equivalent in the west.
i already published this in zaar recipe you prick..
Pinaygourmet, so you’re the thief that published my entry there. Your IP has been duly recorded.
Love this dish. Im a filipino and my husband is white. The first time i cooked this, my husband loves it. So i included this in my cycle. Thanks for posting this recipe.
It calls for two tomatoes but I don’t see when they get added! With the tomato paste?!
With the garlic, onions and bell peppers. Hmmm, gotta edit the entry. Missed that.
very useful!!!!!!as in… thanks!!!!!!!!!!!!
Hi there Connie, I’d like to know what’s the tagalog word for “1/2 c. of sweet peas”? Thank you. ;p
hi,ive been lurking on your website for quite some time now and tried some of your recipes and they are always a big hit to my family. keep up the good work. I had the opportunity to they some real Cuban food the past week when i was in Miami, Florida. They have what we call the Arroz a la Cubana, they call it the Picadillo a la Criolla. it is not served with fried egg though. Just with rice, fried plantains and black beans. The Picadillo is made with lean ground beef, potatoes stewed in tomato sauce. The fried plantains are not as sweet as our saba and they are firmer. I prefer our saba. The cuban food is more less similar to ours from what ive seen in the list of food that they serve. They have lechon asado, its like our lechon but with sauce…of course im biased that our lechon is better.
Hello, I just wanted to share some info I know about this dish.
“Arroz a la Cubana” would translate to “Rice Cuban Style”
In Spain “Arroz a la Cubana” is consumed with fried eggs, over rice, served with a tomato sauce and fried plantains. (my grandmother is Spaniard and lived in Cuba many years up until 1960’s and my grandfather is Cuban born of Spaniard grandparents since most Cubans of pre-castro before 1960’s had Spaniard parentage or grandparents, etc. until most of the population fled due to revolution)
In Cuba or “Cuban culture” and food, we don’t even call it “Arroz a la Cubana” it’s just “Huevo Frito Con Arroz” (translates to “Fried Egg with Rice”) , very simple just fried egg over rice and some salt, then break and mix, it can be eaten alone or with fried plantains or even fried sliced potatoes (cut in cubes or like french fries)
For a heartier meal, we make a Cuban ground beef hash, serve it over rice with 2 fried eggs on top and a side of plantains this is called “a caballo”
P.S.
I think it’s interesting and cool how different cultures interpret or adapt different dishes