I have made a post on the Filipino version of Arroz a la Cubana during the early years of this blog. I felt the need to create a different version of this dish. The reason being that it came to my knowledge that there are individuals who used my photos for their own purposes without proper acknowledgement or consent.
I have also made some adjustments and changes to my original recipe as sort of an upgrade.
Start by sautéing 1 medium finely chopped onion and 3-4 cloves minced garlic in a little olive oil. Cook until onions are translucent and aromatics are fragrant. Then add 1 lb ground beef and cook until browned. I cook this for about 5 minutes or more and add 1 tsp ground black pepper at this point to remove any beefy smell. Add your pototoes that has been cubed (I used 2 small red potatoes) and half of a red bell that has been diced. Then stir in 1 small can tomato sauce, 1/2 cup water, 2 T. Worcestershire sauce, 2 T. soy sauce and 1 tsp. dried oregano. Stir and cook covered for for around 10 – 12 minutes or until potatoes are done. Season to taste with salt, I added about 1 teaspoon. You may add a scant teaspoon of sugar just to balance the acidity.
Serve over a bed of rice and top with a sunny side egg, some fried Saba bananas and avocado slices (optional).
