Arroz ala Cubana or Cuban style rice is famous dish in Peru and the Philippines. It is sautÃ©ed ground beef and vegetables served with a fried egg, cooked sunny side up and fried plantains of the saba variety.
1/2 kg ground beef (use sirloin or top round)
3 potatoes, cut in small cubes
1 carrot, cut into small cubes
1/2 cup sweet peas
1 small red bell pepper, cubed
1 small green bell pepper, cubed
2 tablespoons raisins
1 tablespoon minced garlic
1 large onion, chopped
2 tomatoes, chopped
1 cup tomato sauce
1 pinch basil
3 tablespoons olive oil
2 tablespoons light soy sauce
1/4 cup vegetable oil
Salt and pepper
4 eggs, fried sunny-side-up
4 large plantains, sliced lengthwise
In a heavy saucepan, heat 1/4 cup of cooking oil over medium heat. Fry the potatoes and carrots for 6-8 minutes until the edges are lightly browned. Remove with a slotted spoon and transfer to a plate with paper towels to drain the oil.
Using the same oil, fry the plantains for 3-5 minutes or until they turn light brown. Drain the oil using paper towels and set aside.
Discard the oil in the pan and replace it with the olive oil. Heat under medium flame and sautÃ© the garlic and onions. Cook for 3 minutes or until the onions become translucent. Add the tomatoes, peas and bell peppers. Stir-fry for another 5 minutes before adding the ground beef, fry it until it is no longer pink. Season the meat with the soy sauce, salt, pepper and basil.
Combine the beef, potatoes and raisins. Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.
Serve with rice, fried eggs and plantains.
Photo Courtesy Of: dbgg1979