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)