Arroz a la Cubana

Published January 24, 2013. Comments


Have you ever thought that there are some dishes you just love and thought were invented by Mom? For me, this is one of them. Arroz a la Cubana was not invented by my Mom, of course, but was inspired by the Spanish dish of the same name. The name literally means, Cuban-style rice, and is a rice dish that has tomato sauce, white rice, and a fried egg. There are several versions in the Philippines, where this dish is popular, and each version varies from household to household. The Philippine version is more dry because it does not include tomato sauce. Traditionally, raisins and carrots are added to the ingredients of ground pork and ground beef, but use whatever you like to include. I like to use a little Fresno chili, diced up, to add just a touch of heat. My Mom likes to add a teaspoon of fish sauce (patis) when the meats are browning, but that's up to you. This is another great way to use up that leftover rice in your rice cooker. 

Arroz a la Cubana


½ cup ground pork

½ cup ground beef

½ cup green peas 

¼ cup raisins

2 cloves garlic, crushed

¼ cup sliced onion

¼ cup sliced tomatoes

2 cups cooked rice

4 saba bananas

Cooking oil

Salt and pepper to taste

Cooked rice

Fried eggs


Peel saba bananas and slice lengthwise. Fry in cooking oil.

Saute garlic in 1 tablespoon oil until light brown. Add onion and cook until onion slices are transparent. Add tomatoes and when cooked, add the ground meats. Cooked covered for about 10 minutes or until pork is cooked. Add the peas and  raisins and cook another 5 minutes, stirring constantly. Stir in cooked rice and mix well until all the ingredients are combined. Season to taste. Arrange fried bananas around rice. Just before serving, fry eggs and arrange on top.