Arroz a la Cubana

Jump to Recipe Discussion
  • Arroz a la Cubana with white rice on a plate.

    Arroz a la cubana (Cuban-style rice) is a Spanish dish consisting of a fried egg, rice, and tomato sauce and it is very popular in the Philippines and parts of South America. This is a great week night meal since it’s simple and quick to prepare.

    When I saw this dish on Skip to Malou, I had to try making it immediately as I have a weak spot for dishes with (runny) fried egg on top of rice. My children liked it because ground meat is easy for them to eat and digest and it’s tomato based. Not to mention there are bananas and raisins in it for additional flavors!

    Arroz a la Cubana with white rice on a plate.

    I adapted the original recipe by adding the ground pork, not just ground beef, for flavor and texture. I also added mushrooms and more veggies. It might not be “authentic” but I made sure all the good nutrition is in one dish. I can’t emphasize enough that it’s VERY easy to cook. I hope you give it a try!

    Arroz a la Cubana and white rice on a spoon.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Arroz a la Cubana and white rice on a plate.
    Arroz a la Cubana
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins
    Course: Main Course
    Servings: 4
    • 2 Tbsp extra virgin olive oil
    • 1 clove garlic (sliced)
    • 1 bay leaf
    • ½ onion (chopped)
    • ½ lb ground beef
    • ½ lb ground pork
    • ½ carrot (chopped)
    • ½ red bell pepper (sliced)
    • ½ zucchini (chopped)
    • 6 mushrooms (sliced)
    • 1 can tomato sauce (1 can = 15 oz or 425 g)
    • 1 Plantain (sliced) (I use nice firm yellow banana)
    • 3-4 large eggs
    • 2 Tbsp oyster sauce
    • 1 Tbsp soy sauce
    • 2 Tbsp raisins
    • cooked Japanese short grain rice
    • Parsley (fresh)
    1. In a large frying pan, heat olive oil and add garlic and bay leaf until fragrant.
    2. Add the onion and sauté until soft.
    3. Add the meat and stir until the meat is cooked through.
    4. Add the carrot, bell pepper, zucchini, and mushrooms and sauté until soft.
    5. Add tomato sauce and bring it to boil. Skim off the scum and fat from the sauce. This is really important step to get refined taste so please don’t skip. After finished, lower the heat to medium low and simmer for 10-15 minutes, or until vegetables are soft.
    6. Meanwhile you can fry Plantain (banana) and eggs to your liking.
    7. Add oyster sauce, soy sauce and raisins and stir well.
    8. Serve rice on a plate/bowl and pour the sauce over. Top it with fried bananas and a sunny side up egg.
    Recipe Notes

    Adapted from Skip to Malou.


    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.



    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Raymund wrote:
  • Natalie wrote:
  • [email protected] Journal wrote:
  • kat wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Charles wrote:
  • Liz wrote:
  • Sandra wrote:
  • Mandy – The Complete Cook Book wrote:
  • Belinda @zomppa wrote:
  • Vicki Bensinger wrote:
    • Nami wrote:
  • chinmayie @ love food eat wrote:
  • Alyssa wrote:
  • Dmarie wrote:
  • Sandra’s Easy Cooking wrote:
  • Jeno @ Week Nite Meals wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Laura @ Family Spice wrote:
  • Jeannie wrote:
  • Heidi @ Food Doodles wrote:
  • Eri wrote:
  • Elizabeth @Mango_Queen wrote:
  • Melanie @ Melanie Cooks wrote:
  • Val wrote:
    • Nami wrote:
  • balvinder wrote:
  • Sissi wrote:
  • tigerfish wrote:
  • skip to malou wrote:
    • Nami wrote:
  • Susie wrote:
  • Mi Vida en un Dulce wrote:
  • Jeff wrote:
  • Cookinggallery wrote:
  • Suzi wrote:
  • A Little Yumminess wrote:
  • Rachel @ My Naturally Frugal Family wrote:
  • Biana @ wrote:
  • Lori Lynn wrote:
  • Lyn wrote:
  • Cassie wrote:
  • PolaM wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Mr. Three-Cookies wrote:
  • Delishhh wrote:
  • Cucina49 wrote:
  • Elies_Lie wrote:
  • Hyosun Ro wrote:
  • mjskit wrote:
  • Kimby wrote:
  • sheri wrote:
  • wok with ray wrote:
  • Sharon – wrote:
  • Tina (PinayInTexas) wrote:
  • easyfoodsmith wrote:
  • Katherine Martinelli wrote:
  • Fern @ To Food with Love wrote:
  • Nash at Plateful wrote:
  • Yuri wrote:
  • Chopinand @ ChopinandMysaucepan wrote:
  • Nicole @ Bake Me Blush wrote:
  • Roxana GreenGirl {A little bit of everything} wrote:
  • Giulietta | Alterkitchen wrote:
  • Jen at The Three Little Piglets wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Erin @ Dinners, Dishes and Desserts wrote:
  • mycookinghut wrote:
  • Lilly wrote:
  • Mary wrote:
  • Terris-Free Eats Food wrote:
  • anh wrote:
  • Carolyn Jung wrote:
  • Manju wrote:
  • Manu wrote:
  • Christine wrote:
  • Sook wrote:
  • Amelia wrote:
  • Joanna @ Chic&Gorgeous Treats wrote:
  • claire @ the realistic nutritionist wrote:
  • Kiran @ wrote:
  • Simply Life wrote:
  • Shirley wrote:
  • Gopal Iyer wrote:
  • Beth Michelle wrote:
  • Jennifer wrote:
  • Sandrine wrote:
    • Nami wrote:
  • Yaoli wrote:
    • Nami wrote:
  • Doug in Concord, CA wrote:
    • Nami wrote:
      • Doug in Concord, CA wrote:
        • Nami wrote:
  • Tamás wrote:
    • Nami wrote: