Back in 2003 when I first started blogging, I posted a recipe for arroz a la Cubana with a photo taken with my first digital camera — a point-and-shoot Olympus. I didn’t know if it originated from Cuba but I knew the meat-rice-egg-banana dish by no other name. Arroz means rice. Arroz a la Cubana is a rice-and-meat dish served with fried egg (sunny side up!), slices of fried saba bananas and steamed or boiled rice.
I have always assumed that arroz a la Cubana found its way to the Philippines via Spain. Cuba was under Spanish rule just like the Philippines. Spanish rule of Cuba ended at the same time that Spanish colonization of the Philippines ended — with the signing of the Treaty of Paris. The Philippines was ceded to the United States by Spain along with Puerto Rico and Guam for 20 million dollars. Cuba which Spain has historically regarded as a province rather than a colony became a U.S. protectorate.
A reader and fellow food blogger, Nathan, commented:
Hello, I just wanted to share some info I know about this dish.
“Arroz a la Cubana” would translate to “Rice Cuban Style”
In Spain “Arroz a la Cubana” is consumed with fried eggs, over rice, served with a tomato sauce and fried plantains. (my grandmother is Spaniard and lived in Cuba many years up until 1960’s and my grandfather is Cuban born of Spaniard grandparents since most Cubans of pre-castro before 1960’s had Spaniard parentage or grandparents, etc. until most of the population fled due to revolution)
In Cuba or “Cuban culture” and food, we don’t even call it “Arroz a la Cubana” it’s just “Huevo Frito Con Arroz” (translates to “Fried Egg with Rice”) , very simple just fried egg over rice and some salt, then break and mix, it can be eaten alone or with fried plantains or even fried sliced potatoes (cut in cubes or like french fries)
For a heartier meal, we make a Cuban ground beef hash, serve it over rice with 2 fried eggs on top and a side of plantains this is called “a caballo”
P.S. I think it’s interesting and cool how different cultures interpret or adapt different dishes :)
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The photo that accompanied the 2003 recipe was updated (and upgraded) over the years but the recipe stayed the same. Now comes the latest incarnation of my arroz a la Cubana with new photos and a new recipe.
Arroz a la Cubana
Ingredients
- 1/4 cup cooking oil
- 250 grams ground beef
- salt
- pepper
- 2 cloves garlic minced
- 1/4 cup chopped onion
- 1/8 teaspoon oregano
- 1 cup crushed tomatoes
- 2 to 4 saba bananas
- 2 eggs
- rice to serve
- sliced scallions to garnish
Instructions
- Heat a tablespoon of cooking oil in a shallow pan. Spread the ground beef on the entire bottom of the pan, sprinkle with salt and pepper, and cook without disturbing until browned underneath. Stir to break up lumps and continue cooking until evenly browned.
- Add the minced garlic, chopped onion and oregano. Continue cooking, with occasional stirring, until the onion bits soften.
- Pour in the crushed tomatoes. Stir. Taste. Add more salt and pepper, as needed. Cover and simmer until chunky, about 15 minutes.
- Meanwhile, prepare the rest of the components of the arroz a la Cubana.
- Heat the remaining cooking oil in a frying pan.
- Peel the saba bananas and split each one lengthwise. Fry both sides in hot oil until browned. Scoop out and set aside.
- In the remaining oil, fry the eggs sunny side up with runny yolks.
- To assemble the dish, ladle hot rice on a plate. Top with an egg. Spoon the meat and sauce on one side. Arrange the fried bananas on the opposite side. Sprinkle with sliced onion leaves. Serve at once.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Hello and welcome! I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes 
Guinataang Halo-halo
Hi! I’m a Filipino living in New York, and absolutely love this dish. It’s even better if you mix everything (including the egg) before you eat it, and add a little bit of Knorr or Maggi seasoning (US residents, check Asian or Filipino stores).
However, I don’t think you can call it a “stew” because a stew would mean that it has a thick sauce/soup that the meat was boiled in. What I know with Arroz ala Cubana is that it is fried.
The whole term, Arroz ala Cubana actually means “Cuban rice,” which people can easily order here in the US at Cuban restaurants. Saba around here is called Plantain, which is also available in Latin American supermarkets. ;>
Actually, Saba bananas are not quite the same thing as Plantains. Saba are shorter physically, though I don’t know how different they are as far as taste and firmness go.
Though you’re absolutely right about mixing it all up, that’s the only way we eat it back home.
I agree, Ponkan. Saba is NOT the same as plantain. In fact, saba has no equivalent in the west.
Saba is called Burro banana and can be purchased in any Hispanic, Filipino or Asian supermarkets
i already published this in zaar recipe you prick..
Pinaygourmet, so you’re the thief that published my entry there. Your IP has been duly recorded.
Love this dish. Im a filipino and my husband is white. The first time i cooked this, my husband loves it. So i included this in my cycle. Thanks for posting this recipe.
It calls for two tomatoes but I don’t see when they get added! With the tomato paste?!
With the garlic, onions and bell peppers. Hmmm, gotta edit the entry. Missed that.
hi Connie,
When will i use the olive oil? Thanks.
Oops, sorry about that. I corrected the recipe.
very useful!!!!!!as in… thanks!!!!!!!!!!!!
Hi there Connie, I’d like to know what’s the tagalog word for “1/2 c. of sweet peas”? Thank you. ;p
hi,ive been lurking on your website for quite some time now and tried some of your recipes and they are always a big hit to my family. keep up the good work. I had the opportunity to they some real Cuban food the past week when i was in Miami, Florida. They have what we call the Arroz a la Cubana, they call it the Picadillo a la Criolla. it is not served with fried egg though. Just with rice, fried plantains and black beans. The Picadillo is made with lean ground beef, potatoes stewed in tomato sauce. The fried plantains are not as sweet as our saba and they are firmer. I prefer our saba. The cuban food is more less similar to ours from what ive seen in the list of food that they serve. They have lechon asado, its like our lechon but with sauce…of course im biased that our lechon is better.
Hello, I just wanted to share some info I know about this dish.
“Arroz a la Cubana” would translate to “Rice Cuban Style”
In Spain “Arroz a la Cubana” is consumed with fried eggs, over rice, served with a tomato sauce and fried plantains. (my grandmother is Spaniard and lived in Cuba many years up until 1960’s and my grandfather is Cuban born of Spaniard grandparents since most Cubans of pre-castro before 1960’s had Spaniard parentage or grandparents, etc. until most of the population fled due to revolution)
In Cuba or “Cuban culture” and food, we don’t even call it “Arroz a la Cubana” it’s just “Huevo Frito Con Arroz” (translates to “Fried Egg with Rice”) , very simple just fried egg over rice and some salt, then break and mix, it can be eaten alone or with fried plantains or even fried sliced potatoes (cut in cubes or like french fries)
For a heartier meal, we make a Cuban ground beef hash, serve it over rice with 2 fried eggs on top and a side of plantains this is called “a caballo”
P.S.
I think it’s interesting and cool how different cultures interpret or adapt different dishes :)
so what do i do with 2 tomatoes i chopped???
I edited the recipe.
Nice! More than the recipe, i take time reading the comments. :D
thanks for the recipe. the ingredients list says 6 eggs but the yield says 4 servings. where do the other two eggs go?
It’s a typo. I’ll correct it. :)