Filipino Arroz a la Cubana
Filipino Arroz a la Cubana
Ingredients
For the Picadillo (Meat Mixture)
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 onion, small, finely chopped
- 3 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 potato, medium, peeled and diced into 1/2-inch cubes
- 1 carrot, small, peeled and diced into 1/4-inch cubes
- 1/2 cup green peas, frozen
- 1/4 cup raisins
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water
For the Fried Eggs
- 4 eggs
- 2 tablespoons vegetable oil
For the Fried Bananas
- 2 saba bananas, ripe, peeled and sliced lengthwise
- 2 tablespoons vegetable oil
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Prepare the Picadillo: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 2
Add the minced garlic and cook for another minute until fragrant. Add the ground beef and break it apart with a spoon. Cook until browned, about 5-7 minutes, draining any excess fat.
⏱️ 8 min
- 3
Stir in the tomato sauce, diced potato, and diced carrot. Add the water, soy sauce, sugar, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes and carrots are tender.
⏱️ 15 min
- 4
Stir in the green peas and raisins. Cook for another 2-3 minutes, or until the peas are heated through. Taste and adjust seasoning as needed. Keep warm.
⏱️ 3 min
- 5
Prepare the Fried Bananas: While the picadillo is simmering, heat 2 tablespoons of vegetable oil in a separate skillet over medium heat. Add the sliced saba bananas and fry for 2-3 minutes per side, or until golden brown and slightly caramelized. Remove and set aside.
⏱️ 6 min
- 6
Prepare the Fried Eggs: In the same skillet (or a clean one), add the remaining 2 tablespoons of vegetable oil. Crack the eggs into the hot oil, one at a time. Fry to your desired doneness (sunny-side up is traditional), about 2-3 minutes for a runny yolk. Season lightly with salt and pepper.
⏱️ 6 min
- 7
Assemble Arroz a la Cubana: Serve hot white rice on individual plates. Top each serving of rice with a generous portion of the picadillo. Place one fried egg and a few slices of fried saba banana alongside the picadillo. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Arroz a la Cubana
For the Picadillo (Meat Mixture)
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 onion, small, finely chopped
- 3 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 potato, medium, peeled and diced into 1/2-inch cubes
- 1 carrot, small, peeled and diced into 1/4-inch cubes
- 1/2 cup green peas, frozen
- 1/4 cup raisins
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water
For the Fried Eggs
- 4 eggs
- 2 tablespoons vegetable oil
For the Fried Bananas
- 2 saba bananas, ripe, peeled and sliced lengthwise
- 2 tablespoons vegetable oil
For Serving
- 4 cups cooked white rice, hot
Instructions
- 1
Prepare the Picadillo: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 2
Add the minced garlic and cook for another minute until fragrant. Add the ground beef and break it apart with a spoon. Cook until browned, about 5-7 minutes, draining any excess fat.
⏱️ 8 min - 3
Stir in the tomato sauce, diced potato, and diced carrot. Add the water, soy sauce, sugar, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes and carrots are tender.
⏱️ 15 min - 4
Stir in the green peas and raisins. Cook for another 2-3 minutes, or until the peas are heated through. Taste and adjust seasoning as needed. Keep warm.
⏱️ 3 min - 5
Prepare the Fried Bananas: While the picadillo is simmering, heat 2 tablespoons of vegetable oil in a separate skillet over medium heat. Add the sliced saba bananas and fry for 2-3 minutes per side, or until golden brown and slightly caramelized. Remove and set aside.
⏱️ 6 min - 6
Prepare the Fried Eggs: In the same skillet (or a clean one), add the remaining 2 tablespoons of vegetable oil. Crack the eggs into the hot oil, one at a time. Fry to your desired doneness (sunny-side up is traditional), about 2-3 minutes for a runny yolk. Season lightly with salt and pepper.
⏱️ 6 min - 7
Assemble Arroz a la Cubana: Serve hot white rice on individual plates. Top each serving of rice with a generous portion of the picadillo. Place one fried egg and a few slices of fried saba banana alongside the picadillo. Serve immediately.
⏱️ 5 min