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Arroz ala Cubana (Filipino-style)

A classic Filipino comfort meal made with picadillo, sweet fried saba bananas, a fried egg, and rice.
Course Main Course
Cuisine Filipino
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 385kcal
Author Nora Rey
Cost $8-$10

Equipment

  • Wide pan
  • Frying pan for bananas and eggs

Ingredients

Picadillo (giniling)

  • 1 pound ground meat (pork, beef, or chicken)
  • 1 cup potatoes cut into small pieces
  • ½ cup red bell pepper chopped small
  • 1 small onion finely chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • ¼ cup raisins
  • 1 teaspoon beef or chicken base or bouillon dissolved in 1 cup water
  • 1 tablespoon soy sauce sub: oyster sauce or Worcestershire sauce
  • 1 teaspoon sugar more to taste
  • Salt and pepper to taste
  • Neutral oil for searing and sautéing

For serving

  • Steamed white rice
  • Saba bananas sliced lengthwise in half
  • Eggs fried

Instructions

  • Heat oil in a pan over medium-high heat. Add potatoes and bell pepper and cook until lightly golden, about 3 minutes.
    Season with salt and pepper, then set aside.
  • Lower heat to medium. Sauté onion until soft, then add garlic and cook briefly.
  • Add ground meat, raise heat, and cook until browned. Season with salt and pepper.
  • Stir in tomato paste and cook until it darkens slightly, about 3 minutes.
  • Add raisins, base/bouillon dissolved in 1 cup of water, soy sauce, and sugar. Bring to a gentle boil.
  • Return potatoes and bell pepper. Simmer until potatoes are tender, about 5 minutes.
    Leave uncovered to reduce if you prefer it drier. Adjust seasoning.
  • Fry saba bananas until golden. Fry eggs to your liking.
  • Serve picadillo with rice, saba bananas, and egg.

Notes

 
  • Ground meat: Ground pork, beef, or chicken all work well.
  • Vegetables: You can use potatoes, bell peppers, carrots, green peas, corn, or olives.
  • Raisins: Optional, but they add some sweetness that balances the savory sauce.
  • Saba bananas: Traditional for Arroz a la Cubana. Ripe plantains are a great substitute.
 
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat rice and meat before serving. Fry eggs and bananas fresh.
 
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.

Nutrition

Calories: 385kcal | Carbohydrates: 23g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 548mg | Potassium: 770mg | Fiber: 3g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 3mg