My Arroz a la Cubana-inspired bento

Here’s something to kick off our little Lasang Pinoy bento festival: a bento adapted from the popular Filipino dish Arroz a la Cubana. Translated, this dish is “Rice, Cuban Style” whose terminology eludes me, since this arroz was brought to us by Spain, not Cuba 😀

Still, Arroz a la Cubana should be a favorite on the tables of many, and mine too, especially as dish looks good on a plate, with your sunny-side up egg mounted on a cup of rice, with sauteed minced meat and fried saba (plaintain) bananas on the side.

This Arroz a la Cubana-inspired bento, whom I call Arroz a la Cubento, for short, is a take-off from the original and consists of the following:

a cup of rice

heart shaped scrambled egg, instead of sunny side-up

giniling (sauteed minced meat) with summer vegetables (not just raisins, but carrots, peas, bell peppers etc.)

banana cue (plaintain bananas with caramelized brown sugar, instead of plain fried bananas)

Happy bento-making!