Arroz A La Cubana Food

ARROZ CUBANO: EASY CUBAN RICE

Steps:

• Make the sofrito. While the sofrito is simmering, make the rice . Pour approximately 2 to 3 tablespoons of olive oil into a medium-size saucepan and place over medium-high heat. Add the rice into the pan and coat the rice with the oil. Pour enough water to cover the rice into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, loosely cover and allow to simmer until rice is cooked, about 20 minutes.
• Pour 1/4-inch olive oil into a small frying pan and place over medium heat. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.
• Place a scoop of rice on each plate and make a depression in the center. Ladle some of the sofrito into the depression. Carefully top with a fried egg. Serve immediately with a baguette.

ARROZ A LA CUBANA (GINILING)

Steps:

• Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
• Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
• Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

ARROZ ALA CUBANA

Steps:

• In a pan over medium heat, heat about 1 tablespoon of the oil. Add onions and garlic and cook until softened.
• Add ground beef and cook, breaking apart with the back of a spoon, for about 10 to 15 minutes until lightly browned. Drain excess fat.
• Add tomato sauce, soy sauce, water, and sugar. Bring to a boil for about 1 to 2 minutes, stirring until sugar is dissolved.
• Lower heat, cover, and simmer until meat is cooked through and liquid is mostly reduced.
• Add green peas and cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
• In a pan over medium heat, heat about 1/4 cup of oil.
• Peel bananas and slice lengthwise. Add bananas and cook, turning once or twice, until golden and lightly crisp. Remove from pan and drain on paper towels.
• In the pan, add eggs and cook sunny side up, with the white part set and the yolks runny.
• Serve the minced beef with steamed rice, fried bananas, and fried eggs.

ARROZ A LA CUBANA

Steps:

• Heat a heavy skillet. Add 1/4 cup of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Stir-fry until the edges turn light brown. Remove with a slotted spoon and drain on paper towels.
• Pour off the oil from the skillet. Add ground beef, breaking it up. Lightly season with salt and pepper, add soy sauce. Cook over high heat until the meat is no longer pink.
• Add the garlic, chopped onions, bell peppers and raisins, if using. Cook, stirring, just until the vegetables start to soften. Add bay leaf.
• Add the tomato sauce. Stir to blend well. Add peas. Stir and cook then add in the stir-fried carrots and potatoes. Simmer to absorb the sauce. Add the basil and parsley. Give it one last stir then turn off the heat. Remove bay leaf.
• Serve with rice, an egg and fried bananas on the side.