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Arroz a la Cubana is a tasty ground beef hash traditionally served with rice, saba plantains and fried eggs. It’s an easy, affordable and hearty dish that’s sure to be a dinner party favorite.
It is debatable whether Arroz a la Cubana originated in Cuba as its name suggests, but the dish exists in many Spanish-speaking countries. There are many regional varieties, from meatless boiled rice with tomato sauce or sofrito, fried eggs and bananas from Spain, or a heartier version consisting of white rice, a fried Weiner hot dog, a fried egg and fried bananas from Peru.
Filipino arroz cubano
In Filipino cuisine, Arroz Cubano consists of four elements: spicy ground beef, rice, eggs, and bananas.
Ground beef – I like to make it with a simple addition of green peas, but I can easily cook it picadillo style with potatoes, carrots, raisins and peppers. Rice – usually steamed rice, but it is also common to pair the dish with sinangag for breakfast.
Bananas – While fried saba bananas are traditional, some also use Dole bananas. Choose ripe bananas for a sweeter taste but firm so they don’t fall apart. Fried Eggs – Place sunny-side-up eggs with soft, runny yolks on top of rice.
How to serve
Arroz a la Cubana makes a hearty meal for breakfast, lunch or dinner.
To assemble, use a cup to form a generous scoop of steamed rice into a dome. Place rice on a plate, top with a fried egg and serve with spicy ground beef and fried banana slices.
