Arroz Cubana (Cuban-Style Rice)

Eugene Zafra


Another Filipino favorite. Everybody in the family loves this. A complete meal by itself. The Philippines was a colony of Spain for more than 300 years. 80 percent of Filipino dishes can be traced to Spain and its other colonies such as Mexico, Cuba and Puerto Rico.

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4 - 6


20 Min


40 Min


8 Tbsp
corn oil, divided
1 Tbsp
garlic, minced
1/4 c
shallots, minced
1 c
canned diced tomatoes and green chilies, undrained
1/4 c
bottled roasted peppers, diced
1/2 lb
ground pork
1/2 lb
ground beef
2 tsp
2 tsp
turmeric, ground
bay leaves, dried
1/2 c
1 tsp
salt and pepper
1 c
frozen peas, carrots, corn, thawed
ripe plantain bananas, peeled, sliced across; then sliced lenghtwise to make 16 pieces
large eggs
4 c
rice, cooked and hot

Directions Step-By-Step

In a large skillet or casserole heat 3 tbsp. oil and saute garlic until light brown. Add shallots and cook until translucent. Add tomatoes and roast peppers and cook for 5 minutes.
Stir in ground pork and beef and cook until meat mixture is brown. Add paprika and turmeric, stirring thoroughly. Add bay leaves, raisins and salt and pepper; stir continuously. Add peas, carrots and corn mix. Continue stirring until all ingredients blend. Simmer for about 5 minutes.
In a separate skillet, heat 3 tbsp. oil and fry plantain slices until cooked. Remove from heat, drain in paper towels, and set aside. Add 2 tbsp. oil in same skillet and fry 4 eggs (individually or in twos) sunny-side up. Set Aside.
In 4 individual dinner plates, assemble the rice, meat mixture, fried eggs and plantains as follows:

Prepare a mound of cooked steaming rice in the center of each plate (use a bowl to mold the rice for a better presentation). Carefully spoon the meat mixture on top of rice. Top with perfectly cooked sunny-side eggs. Lay fried bananas on sides of rice mound.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Other Tag: For Kids