Sunday, October 8, 2006

Arroz ala Cubana w/o the Banana

Thought that might get your attention. I recently cooked up dinner for my family and upon seeing a recipe for arroz ala cubana, decided that I'll cook my own version. I had all ingredients but unfortunately, the banana was overriped so when I tried cooking it, it turned mushy. Eewww.

So here's a pic of the meal we had and eventhough it lacked the banana part to make it an authentic arroz ala cubana, it was a HIT.

Recipe follows the picture. Lemme know if you guys tried it.


vegetable or corn oil (about 3 tablespoons)
minced garlic (1 tablespoon)
minced shallots (1/4 cup) - green onions
diced tomatos (1/2 cup)
ground beef (1/2 lb)
soy sauce (3 tablespoons)
raisins (1/4 cup)
salt (1/2 teaspoons)
ground black pepper (1/4 teaspoon)
peas (1/2 cup)
peanut oil (5 tablespoons)
plantains (3, peeled and sliced) - if you dont have plantains, regular bananas may do
6 eggs
freshly cooked rice, kept warm (5 cups)


In a large stock pot or skillet, saute garlic and onion in heated vegetable or corn oil until golden brown.

Add minced shallots and cook until transparent.

Add diced tomatoes and cook for 5 minutes. Stir in the beef, pork and soy sauce. Cook until the meat is brown.

Add raisins, salt and pepper. Stir constantly. Add the peas and simmer for another 5 minutes.

In another pan, heat the peanut oil and fry the banana slices. Remove from the heat and set aside. Put more peanut oil and fry the eggs sunny side up. Set aside.

On a large serving platter, arrange the cooked rice with the meat and plantain and the eggs ... however you like them to be arranged.
Bon appetit!

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