Arroz a la Cubana (Filipino-Style)

Arroz a la cubana is one of those meals that looks a little different on the plate, but makes total sense once you eat it.

You get savory giniling (or picadillo), rice, a fried egg, and sweet fried saba bananas all in one meal.

It's simple, filling, and very much the kind of food many of us grew up eating at home.

The name may sound fancy, but this Filipino-style version is easy to make with everyday ingredients.

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: Use ripe but still firm saba bananas so they hold their shape when fried. Ripe plantains also work well as a substitute.

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

Step 1: Sear the vegetables

Heat a wide pan over medium-high heat with a thin layer of oil.

Add 1 cup potatoes and ½ cup red bell pepper (both chopped small).

Cook until the potatoes are lightly browned and the peppers start to soften.

Season with 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: Brown the tomato paste

Add 2 tablespoons tomato paste and cook until it darkens and caramelizes slightly.

Step 5: Add the raisins and seasonings

Add:

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

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

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.

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 Filipino Dishes with Spanish Influence

• Mechado: Beef cooked in a tomato-based sauce, usually with potatoes and carrots.
• Menudo: Pork and liver stew with small-cut vegetables and a slightly sweet tomato sauce.
• Afritada: Chicken or pork stew with bell peppers, potatoes, and a lighter tomato sauce.
• Caldereta: A richer beef or goat stew with liver spread, cheese, or chilies.
• Gambas: Shrimp cooked with garlic, oil, and sometimes chili.
• Camaron rebosado: Battered fried shrimp served with sweet and sour sauce.