Arroz a la cubana

Arroz a la cubana ({{#invoke:IPA|main}}) ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines, and parts of Latin America. Its defining ingredients are rice and a fried egg. A fried banana (plantain or other cooking bananas) and tomato sauce (tomate frito) are so frequently used that they are often considered defining ingredients too.<ref name=banana>Ismael Sarmiento Ramírez, (2003), Alimentación y relaciones sociales en la Cuba colonial, Anales del Museo de América, ISSN 1133-8741, Nº. 11, pp 197-226 Template:In lang</ref><ref name=phil/>

Despite the name, the dish does not exist in Cuban cuisine and its origins are not definitively known.<ref name="lavoz"/><ref name="Ying">Template:Cite book</ref> It may possibly originate from a Spanish misinterpretation of common Cuban meals of eating rice with stews and a fried egg when Cuba was still a Spanish colony.<ref name="lavoz">Template:Cite news</ref><ref name=":0">Cándido Hurones, (2009), Cómo freír un huevo. La innovación didáctica al servicio de la docencia universitaria, Entelequia: revista interdisciplinar, ISSN-e 1885-6985, No. 10, pp. 239-252 Template:In lang</ref>

By region

Spain

In Spain, a typical dish of arroz a la cubana consists of a serving of white rice (which is sometimes shaped into small mounds using a glass), tomato sauce (tomate frito) and a fried egg. While the most traditional recipe includes a fried plantain (plátano),<ref name=":1" /> it is also common to find the recipe using sausages and bacon.<ref name=":0" /> It is typical to cut and mix all the ingredients before eating, allowing the yolk of the egg to melt and combine everything well.

Philippines

Template:See also Arroz a la cubana has been eaten in the Philippines since Spanish colonial times.<ref name=":1">Antonio Quilis,Celia Casado Fresnillo, (2008), La lengua española en Filipinas: Historia. Situación actual, CSIC, Madrid. Template:In lang</ref> Like in other versions, it comes with white rice, fried egg, and some ripe fried cardava or saba banana, sliced length-wise.<ref name="Ocampo">Template:Cite news</ref><ref name=phil/><ref name="merano2"/>

It differs significantly from the Spanish and Latin American versions in that instead of tomate frito, it always includes ground meat (giniling, usually beef) in tomato sauce.<ref name="Ocampo"/> This component is typically cooked picadillo-style, with minced potatoes, carrots, raisins, peas, onions, garlic, and other ingredients in a tomato-based sauce seasoned with patis (fish sauce), soy sauce, and sometimes chilis.<ref name="merano2">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=phil>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

A regional variant of arroz a la cubana is arroz de Calamba from Calamba, Laguna. It differs in that it is served with strips of smoked fish (tinapa).<ref name="Polistico">Template:Cite book</ref>

Peru

In Peru, it is common for the dish to consist of white rice, fried plantain, a fried hot-dog wiener, and a fried egg over the white rice.<ref name="peru">Recipe from Perú, using plantain</ref>