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Arroz a la Cubana

Arroz a la Cubana is a flavorful ground beef hash traditionally served with rice, saba bananas, and fried eggs. It’s easy to make, budget-friendly, and a hearty meal that’s sure to be a dinner favorite.

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It’s debatable whether Arroz a la Cubana did originate from Cuba, as its name implies, but the dish does exist in many Spanish-speaking countries. There are many regional varieties, from the meatless boiled rice with tomato sauce or sofrito, fried eggs, and plantains of Spain, or the more hefty version consisting of white rice, fried hot dog Weiner, fried egg, and fried plantains of Peru.

Filipino arroz cubano

In Philippine cuisine, arroz cubano is composed of four elements: savory minced beef, rice, sunny-side-up eggs, and fried bananas.

  • Ground beef– I like to prepare mine with a simple addition of green peas, but feel free to cook it picadillo-style with potatoes, carrots, raisins, and bell peppers.
  • Rice– usually steamed rice, but it’s also common to pair the dish with sinangag for breakfast
  • Bananas– while fried saba bananas are traditional, some use Dole or cavendish bananas as well. Choose ripe bananas for a sweeter taste but firm to keep them from falling apart.
  • Fried eggs– sunny-side-up eggs with soft, runny yolks

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How to serve

  • Arroz a la Cubana makes a filling meal for breakfast, lunch, or dinner.
  • To assemble, shape a generous scoop of steamed rice into a dome using a cup. Place rice on a plate, top with a fried egg, and serve with the savory minced beef and slices of fried bananas.


  • canola oil
  • 1 onion, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 pounds ground beef
  • 1 cup tomato sauce
  • 2 tablespoons soy sauce
  • 1/2 cup water
  • 1/2 teaspoon sugar

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