Arroz a la Cubana (Filipino-Style)

Arroz a la Cubana may have Spanish roots, but the Filipino version is the one many of us grew up eating. It's a simple meal of ground meat (often called picadillo), fried saba bananas, a sunny-side egg, and rice.

The name sounds fancy, but it's really just everyday home cooking - the kind that keeps you full and happy.

What is Arroz a la Cubana?

Arroz a la Cubana, sometimes called Cuban-style rice, doesn't actually come from Cuba. The version most people know started in Spain and later made its way to places like the Philippines during the Spanish period.

In the Philippines, it's usually served as steamed white rice topped with a simple tomato-based ground meat sauce (often referred to as picadillo or giniling) along with a sunny-side-up egg and sweet fried saba bananas.

Ingredients You'll Need

Notes and Substitutions

• Ground meat: Use ground pork, beef, or chicken - whatever you prefer.
• Vegetables: I'm using potatoes and red bell pepper, but carrots, green peas, corn, or olives also work well.
• Raisins: Optional. They add a little sweetness that actually goes really well with the savory meat sauce. If that's not your thing, feel free to skip them or use less.
• Saba bananas: The classic choice for Arroz a la Cubana.--say ripe..but firm.. IYou can also use ripe plantains here - they work just as well and give a similar sweet flavor.

How to Make Arroz a la Cubana (Step-by-Step)

Step 1: Sear the vegetables

Heat a wide pan over medium-high heat and add enough oil to lightly coat the bottom. Add 1 cup potatoes and ½ cup red bell pepper (both chopped small).

Let them cook until the potatoes get a little color and the peppers start to soften, about 3 minutes. Season with a little salt and pepper, then set aside.

Step 2: Sauté the aromatics

Lower the heat to medium. Add a little more oil if the pan looks dry.

Add 1 small onion (finely chopped) and 4 garlic cloves (minced). Cook just until softened and smelling good.

Step 3: Brown the meat

Turn the heat back up to medium-high and add 1 pound ground meat.

Break it up as it cooks and let it brown, about 5 minutes. Season with salt and pepper to taste.

Step 4: Cook the tomato paste

Add 2 tablespoons tomato paste and cook until it darkens and caramelizes slightly, about 3 minutes.

Step 5: Add raisins and seasonings

Add:

• ¼ cup raisins
• 1 cup water with 1 teaspoon base/bouillon dissolved
• 1 tablespoon soy sauce
• 1 teaspoon sugar (to taste)

Mix everything together and cook until it starts to bubble gently.

Step 6: Simmer with the vegetables

Return the potatoes and bell pepper to the pan. Lower the heat to medium and let it simmer for about 5 minutes, or until the potatoes are tender.

If you prefer it a bit drier, leave it uncovered and let the sauce cook down until thickened. Taste and adjust, then turn off the heat.

Step 7: Fry the bananas

Slice the bananas lengthwise in half. Heat a little oil (or butter) in a pan over medium heat.

Fry the bananas until golden and caramelized on both sides. Transfer to a plate.

Step 8: Fry the eggs

In the same pan (or a clean one), fry the eggs to your liking. A sunny side up egg is classic, but cook them however you prefer.

Step 9: Serve

Serve your arroz a la Cubana with picadillo, steamed white rice, fried saba bananas, and an egg on the side. Enjoy!

Storage

Store leftovers covered in the refrigerator for up to 3 days.

Reheat the rice and meat before serving. Fry fresh eggs and bananas when ready to eat.

Cooking Tips

• Use ripe but firm bananas so they caramelize without falling apart.
• Fry the bananas until lightly golden - this brings out their natural sweetness.
• Break up the ground meat so it browns evenly and develops more flavor.
• Brown the tomato paste for deeper flavor.
• Add more vegetables if you'd like to make it heartier.

Recipe FAQs

More Spanish-Inspired Filipino Dishes

• Mechado: Beef cooked in tomato sauce with potatoes and carrots.
• Menudo: Pork cooked in tomato sauce with potatoes, carrots, and sometimes liver or hotdogs.
• Afritada: A tomato-based stew with chicken or pork, potatoes, and bell peppers.
• Caldereta: Beef or goat stew with tomato sauce, and sometimes cheese or liver spread.
• Gambas (camarones al ajillo): Shrimp cooked in garlic and oil, sometimes with chili.
• Camaron rebosado: Battered and fried shrimp, usually served with sweet-and-sour sauce.