Arroz a la Cubana Filipino Style
Arroz a la Cubana is a Spanish dish that has become a popular Filipino dish. My kids love it when I make this dish, though I've made some substitutions as noted below.
Arroz a la Cubana is a Spanish dish that has become a popular Filipino dish. My kids love it when I make this dish, though I've made some substitutions as noted below.
- Carbohydrate 87.9195707140005 g
- Cholesterol 77.1107029 mg
- Fat 17.6841542599809 g
- Fiber 3.89919805012338 g
- Protein 28.2980111118288 g
- Saturated Fat 6.80309617339555 g
- Serving Size 1 1 Serving (250g)
- Sodium 348.620198018477 mg
- Sugar 84.0203726638772 g
- Trans Fat 2.59207241633024 g
- Calories 632 calories
Step-by-step
- In a large cooking pan, sauté onions and garlic, and tomato in olive oil. Cook until onions are translucent but not burned.
- Add the ground beef. Cook for 5 to 7 minutes.
- Add tomato paste, soy sauce, and Worcestershire sauce. Stir together and cover pan. Simmer for 10 to 12 minutes or until liquid evaporates.
- Remove the cover and add green peas and raisins*. Cook for 5 to 8 minutes in low to medium heat.
- Arrange in individual plates with steamed rice, fried bananas, and fried egg.
- Serve.
Sautéing aromatics in olive oil requires keeping the heat at medium-low to sweat the onions without browning them prematurely. Ground beef demands careful attention during its initial five to seven minute browning phase to break up clumps and render excess fat effectively.
- Substitute sweet raisins with an equal measure of whole kernel corn if your diners prefer a savory profile without dried fruit.
- Select ripe saba bananas or firm yellow plantains for frying; they must yield slightly to thumb pressure but remain structurally sound enough to brown in the pan without disintegrating.
- Simmer the beef mixture with soy sauce and Worcestershire sauce for ten to twelve minutes until the liquid completely evaporates, concentrating the savory umami notes.
- Add frozen peas during the final five to eight minutes of low-heat cooking to preserve their bright green color and crisp texture.
- Fry the eggs separately in a non-stick skillet so the whites set fully while the yolks remain fluid enough to enrich the steamed white rice when broken.
Managing moisture levels prevents the ground beef from boiling in its own juices instead of browning. Proper pan control ensures the contrasting textures of soft rice, sweet fried plantains, and savory meat remain distinct on the plate.
