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How to Cook Arroz a la Cubana

Arroz a la Cubana is a hearty Filipino comfort dish featuring savory ground meat, garlic rice, caramelized saba bananas, and a perfectly fried egg all on one plate.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Rice Recipes
Cuisine: Filipino/Cuban
Keyword: arroz ala cubana, easy Filipino breakfast, Filipino rice meal, ground meat with egg, saba banana recipe
Servings: 6 servings
Calories: 196kcal
Author: Manny

Ingredients

  • 1/4 kilo ground pork
  • 1/4 kilo ground beef
  • 2 tbsp. cooking oil
  • 1 tbsp. garlic minced
  • 1 tbsp. small onion sliced thinly
  • 1 pc large tomato sliced
  • 1/4 cup raisins
  • 1/4 tsp. ground pepper
  • 1 tsp. salt
  • 6 cups newly cooked rice molded using the cups
  • 1 pc fried saba banana sliced crosswise
  • 1/2 cup boiled sweet potatoes peeled and cut into cubes
  • 1 fried egg sunny side up

Instructions

How to Cook Arroz ala Cubana:

  • Sauté the garlic, sliced tomato and onions in oil.
  • Then add the ground beef and pork until slightly brown and cooked.
  • Add the other ingredients, raisins, pepper and salt.
  • In a plate arrange the molded rice in a circular fashion and put the cooked meat in the center.
  • Garnish with bananas, sweet potatoes and fried egg on top. Serve hot.

Notes

Cooking Tips:

Use a Mix of Ground Pork and Beef for Better Flavor

Combining pork and beef gives the dish a richer, more balanced taste—beef adds depth while pork keeps the mixture moist and juicy. Cooking them together also helps create a natural oil base that enhances the sautéed garlic, onions, and tomatoes. Make sure not to overcook the meat so it stays tender and flavorful.

Sauté Aromatics Slowly to Build a Flavorful Base

Take your time when cooking the garlic, onions, and tomatoes—this step sets the tone for the entire dish. Let the tomatoes break down fully until they become a thick, savory sauce. Rushing this part can lead to a bland meat mixture that misses the dish’s signature warmth and depth.

Fry the Saba Bananas Until Caramelized, Not Just Cooked

Fried saba should be golden with slightly crisp edges and a caramelized surface that brings out their natural sweetness. This sweetness balances the savory meat and ties the dish together. Avoid overcrowding the pan, so each slice cooks evenly and doesn’t turn soggy.