Philippine Arroz a la Cubana
4 serving
Arroz a la Cubana is a popular dish in the Philippines, introduced via Spanish colonialism. The Philippine version is distinct from its Latin American cousins - it effectively is a combination of the Latin American version of Arroz a la Cubana and picadillo.
Ingredients
- 2 Tbsp. Olive Oil
- 1 clove Garlic, sliced
- 1 Bay Leaf
- 1/2 Onions, chopped
- 1/2 lb. Ground Beef
- 1/2 lb. Ground Pork
- 1/2 Carrots, chopped
- 1/2 Red Bell Peppers, chopped
- 1/2 Zucchini, chopped
- 6 Mushrooms, sliced
- 15 oz. Crushed Tomato
- 1 Plantain, sliced
- 4 Eggs
- 2 Tbsp. Oyster Sauce
- 2 Tbsp. Raisin
- 4 serving White Rice, cooked
- 1/2 Tbsp. Parsley, chopped
Instructions
Instructions
1.
In a large pan, fry the garlic and bay in the oil until fragrant.
2.
Add onion to pan and fry until soft.
3.
Add meat to pan and cook, stirring, until cooked through.
4.
Add carrot, pepper, zucchini, and mushrooms. Fry until mushrooms are soft.
5.
Add crushed tomatoes to pan and bring to a boil. Reduce heat and simmer until vegetables are tender.
6.
While sauce is simmering, fry plantains and eggs as desired.
7.
Add oyster sauce, soy sauce, and raisins to sauce, stirring well to combine.
Serve rice on a plate with sauce poured over top. Top with fried banana and egg.