Arroz a la Cubana

This easy Filipino Arroz a la Cubana features savory, deeply browned ground beef, lightly crispy potatoes, sweet raisins, caramelized saba bananas, and a runny fried egg served over rice.

I first learned about Arroz a la Cubana when a Filipino coworker brought it to work one day. I had never even heard of it! At first glance, I thought it was just picadillo, but then I noticed the fried banana and egg on the side. I was confused but intrigued. Turns out, that combination of savory ground beef, sweet banana, and a runny egg is what makes this dish so good. And of course, you can't forget the rice!

Ingredients

For the ground beef

1 lb ground beef (85/15 or 90/10)

1 medium Yukon Gold potato, diced into ½-inch cubes (about ¾ cup)

½ cup finely diced white onion

1 tbsp minced garlic

1 tbsp tomato paste

1 tbsp soy sauce

1 tbsp Worcestershire sauce

½ cup low-sodium beef broth

¼ cup raisins

¼ tsp freshly ground black pepper

Salt, to taste

1 tbsp neutral oil

For serving

4 cups cooked white rice or garlic rice

4 large eggs

4 ripe saba bananas, halved lengthwise

Neutral oil for frying

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced potatoes and cook for 5–7 minutes, stirring occasionally, until golden and almost tender. Remove from skillet and set aside.

2. In the same skillet, add ground beef and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to develop a good sear.

3. Break apart the beef and continue cooking for another 3–4 minutes until browned. Drain excess grease if necessary.

4. Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.

5. Add tomato paste and stir into the beef. Cook for 1 minute to deepen its flavor.

6. Pour in soy sauce, Worcestershire sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.

7. Return potatoes to the skillet along with the raisins and black pepper. Cover and simmer over medium-low heat for 5–7 minutes until potatoes are tender.

8. Remove the lid and cook for another 2–3 minutes until most of the liquid has evaporated. Season with salt to taste. The mixture should be moist but not saucy.

9. Heat a little oil in a separate skillet over medium heat. Fry saba bananas for 2–3 minutes per side until golden brown and caramelized. Remove and set aside.

10. In the same skillet, fry eggs sunny-side up until the whites are set and the yolks are cooked to your preference.

11. Serve the ground beef alongside rice, a fried egg, and the caramelized saba bananas.

Four food groups. One very happy Filipino.