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Elevate your Arroz à la Cubana with this sumptuous version

3 months ago

Elevate your Arroz à la Cubana with this sumptuous version

 

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A meal all by itself, Arroz à La Cubana or Cuban-style rice is a fun exciting dish to enjoy. Though argued to have been originated from Cuba, the dish has been embraced by several Spanish-speaking countries like Peru and the Philippines. It’s typically composed of the tomato-flavored rice, plantains, and a fried egg though for this recipe, we’ve upgraded it by serving it in bread cups sans rice.

 

ARROZ À LA KING

Makes 8 servings

 

8 Tbsps Butter, melted

8 slices White bread, flattened

4 Fried saba bananas, roughly chopped

*Classic Arroz à la Cubana, divided into eight ¼ cup servings

8 Eggs

8 tsps Extra virgin olive oil

Salt and pepper, to season

  1. Spread butter on both sides of the bread. In a lightly greased muffin pan, press the bread into the well of the pan, twisting the edges carefully for the sides to overlap. Bake in a preheated 350°F oven until they start to turn light brown, about 15 minutes. Remove from oven and set aside.
  2. Mix in the chopped fried bananas to the Arroz à la Cubana filling. Spoon into the bread cups. Break the eggs individually into a bowl and carefully pour on top of the meat. Drizzle with a teaspoon of olive oil.
  3. Bake for 20-25 minutes until eggs are set, or until cooked as how you like them. Top with a pinch of salt and freshly cracked black pepper and serve immediately.

 

*Classic Arroz à la Cubana

Makes 6-8 servings

 

2-3 Tbsps Vegetable oil

4 cloves Garlic, minced

1 Onion, diced

1 Tomato, diced

1 kilo Ground beef

3 Tbsps Tomato paste

2 Tbsps Worcestershire sauce

2 Tbsps Soy sauce

1/2 cup Raisins

1 cup Frozen green peas

*Salt and pepper, to season

  1. Heat oil in a large pan with high sides over medium heat. Sauté the garlic, onion, and tomato until soft. Add the ground beef and cook for 5-7 minutes.
  2. Add tomato paste, Worcestershire sauce, soy sauce, raisins, and green peas. Stir and then cover the pan. Simmer for 10-15 minutes or until the liquid evaporates. Season with salt and pepper.
  3. Arrange in individual plates and serve with steamed rice, fried bananas, and fried egg.

 

Recipe and photo by Marie Pascual-Villanueva

 

Fond of flavorful rice meals? These recipes are for you:

Sardines Stir-Fried Rice

Abruzzo Rice and Fish Soup

Bagoong Fried Rice with Chicken and Danggit

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