Arroz a la Cubana (Cuban-style Rice) is a traditional Filipino recipe for a classic dish of rice cooked with meat, potato, olives and peas in a tomato and stock base that's served with fried eggs and fried plantains. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Cuban-style Rice (Arroz a la Cubana).
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Despite the name, this is a Philippino dish that makes the most of leftovers and it’s served accompanied by fried plantains (one of my favourites) and fried eggs (though soft poached eggs also work very well).
Traditionally it’s made with minced (ground) beef or pork, but my version uses shredded leftovers. I usually make a double batch of red-cooked pork when getting ready for special-fried rice and I freeze the remainder to make this.
Ingredients:
6 tbsp oil
1 large, ripe, plantain sliced at a bias 1cm (½ in) thick
1 small onion, chopped
2 garlic cloves, chopped
1 small tomato, diced
500g (1 lb) left-over pork, beef or lamb, shredded (or substitute minced [ground] pork or beef)
¼ tsp ground cinnamon
¼ tsp dried oregano
50g (¼ cup) green olives, chopped
1 ½ tsp soy sauce
125ml (½ cup) chicken stock
1 potato, cut into 1cm (½ in) cubes
225g (8 oz) fresh or frozen peas)
550g (3 cups) cooked long-grain white rice
4 eggs, poached or fried (sunny side up or over easy
Method:
Heat 5 tbsp of the oil in a medium-sized frying pan over medium heat. Add the plantain and fry in the hot oil for about 4 minutes per side, until golden brown. Remove with a slotted spoon, dry on paper towels and set aside.
Add the remaining oil to the pan, and fry the onion, garlic and tomato for about 2 minutes, or until the tomato is tender. At this point add the minced (ground) meat if using and cook for about 8 minutes, or until it renders its fat. Pour off any excess fat into a bowl and discard. If using cooked meat, simmer the tomato mix for 4 minutes, add the shredded meat and cook for 3 minutes, until heated through.
Stir in the cinnamon, oregano, olives, soy sauce and chicken stock. Bring just to a boil, reduce to a gentle simmer then stir in the potatoes and peas. Cook for about 10 minutes more, or until the potatoes are tender then stir in the rice. Cook for about 2 minutes more, or until the rice is heated through.
Spoon the rice mixture onto warmed serving plates, top with the egg and accompany with the fried plantains.
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