Arroz ala Cubana
This Filipino-style Arroz Ala Cubana recipe is a hefty serving of ground beef with veggies, golden sunny-side-up egg, fried cooking bananas, and fluffy fried rice. It's a great morning or lunch all-in-one dish that delivers big not only in serving size but also in flavors!
- Oil for frying
- 4 medium eggs
- 4 -6 pieces saba bananas each cut into 2 or 3 slices
- 4 cups white rice cooked
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 small onion diced
- 500 grams lean ground beef or pork or mixed
- 2 tablespoon soy sauce
- ¼ teaspoon ground pepper
- 4 pieces ripe tomatoes seeded and chopped
- 1 medium potato cubed
- 1 medium carrot cubed
- ½ cup water
- ¼ cup raisins
- ½ cup green olives or capers if big cut into halves
- ½ cup green peas
- salt -if needed
Heat oil over medium heat and saute garlic and onion until aromatic. Add the ground beef and break into smaller pieces with a wooden spoon. Cook until no longer pink. Add soy sauce and ground pepper and stir several times until it turns brown.
Add the tomatoes and cook until tomatoes become soft and start to break down a bit.
Add the potatoes, carrots, raisins, olives, and green peas and mix. Pour in water and bring to a simmer until carrots and potatoes are cooked and liquids are almost gone. Season with salt if needed.
In a pan or skillet, heat enough oil, fry the banana slices in hot oil on both sides until browned. Remove from the pan and set aside.
Next, fry the eggs sunny side up as you prefer it, either with runny yolks or lightly charred bottom.
Scoop a cup of cooked rice to a plate and scatter. Lay a portion of the picadillo on top of the rice then top with fried egg. Add the fried bananas. Arrange as you like and enjoy.
Calories: 4270kcal | Carbohydrates: 686g | Protein: 194g | Fat: 73g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 965mg | Sodium: 2816mg | Potassium: 3781mg | Fiber: 22g | Sugar: 13g | Vitamin A: 12045IU | Vitamin C: 44mg | Calcium: 487mg | Iron: 25mg