Arroz a la Cubana is a dish that you’re always sure to find in any mall in the Philippines with a cafeteria. It’s a classic comfort food which came by way of Spain (who colonized the Philippines for almost 400 years!). The Philippine version typically consists of rice, ground beef sauteed with onions, garlic, tomatoes, diced potatoes and diced carrots, a fried egg and plantains cut lengthwise and fried.
For this version, I replaced the potatoes with bell peppers (to add more color) and used a combo of ground pork and beef (for more flavor).
Since even my British husband loves this dish, and he doesn’t mind eating this with rice for breakfast either (that’s how much he likes this!) it has become a household staple.
A simple but flavorful recipe that’s perfect for breakfast, lunch or dinner.
(about 2 tablespoons)
3 garlic cloves, chopped
1 medium onion, chopped
2 plum tomatoes, diced
1/2 lb ground
1/2 lb ground
4 tbsp light
ground black pepper, to taste
1/2 a piece of a large red bell pepper, diced
small carrot, diced
1/2 cup raisins
1/2 cup peas
the oil in a large frying pan or skillet. Sauté the garlic and onion for about a
minute. Add the diced tomatoes and cook until the onions and tomatoes
have softened about 5 minutes. Stir in the ground beef and pork. Crumble with a fork to prevent clumping. Season with soy
sauce and black pepper and cook until the meat has turned brown. Add the red
bell pepper and carrots and then simmer covered for about 5-8 minutes or until
the veggies have softened.
desired, season with a little Worcestershire sauce or to be truly pinoy
—– fish sauce for more flavor. Yum!
hot accompanied with fried rice, fried eggs and if available – fried
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