Arroz Ala Cubana
Such comfort it brings after being miserable the whole day because of migraine. When I saw golden ripe burro bananas in our fruit tray, I remember I have ground beef in the fridge and all the ingredients I need for Arroz ala Cubana. I love it spicy so that it complements the potatoes and the sweet, fresh flavors of the bell peppers, green peas and carrots. I usually serve it with fried egg but I just wanted it with fried bananas this time. This recipe is a keeper and so easy to make.
Arroz ala Cubana
1 1/2 lbs ground beef (less fat)
3 carrots, cubed
3 potatoes, cubed
1/2 c. of green peas
2 bell peppers, chopped
1 tbsp. minced garlic
1 large onion, chopped
1/4 c. of tomato paste
3 tbsp. c. of olive oil
1/4 c. vegetable cooking oil
salt and pepper to taste
8 burro bananas, sliced vertically into two and fried
Cooking procedure :
Heat a heavy skillet. Add 1/4 c. of cooking oil. Heat to smoking point.
Add the cubed potatoes and carrots. Fry until the edges turn a light brown. Remove with a slotted spoon and drain on paper towels.
Remove the oil from the skillet. Add ground beef, breaking it up. Cook over high heat until the meat is no longer pink.
Add the garlic, chopped onions and bell peppers. Cook, stirring, just until the vegetables start to soften. Add the tomato paste, salt and pepper. Stir to blend well.
Add the green peas. Stir and cook for another 30 seconds then put the carrots and potatoes back in. Cook for another 30 seconds.
Add the bay leaves. Give it one last stir then turn off the heat.
Serve with steamed white rice, sunny side up and fried bananas