Low Sodium Arroz Cubana
Delight in the traditional flavors of Arroz Cubana reimagined as a heart-healthy alternative with this Low Sodium Arroz Cubana recipe! Perfect for those watching their salt intake, this vibrant dish combines fluffy brown rice, lean ground beef infused with warm spices like cumin and paprika, and a medley of colorful veggies, including red bell pepper and sweet peas. Golden fried bananas bring a touch of tropical sweetness, while fried eggs add a rich, comforting layer to the dish. Finished with a sprinkle of fresh cilantro, this wholesome meal balances bold flavors with nutritional goodness. Ready in under 50 minutes and ideal for a balanced family dinner, this low sodium take on a Filipino favorite is sure to win over your taste buds!
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 1 pound lean ground beef
- 1 medium onion
- 3 units garlic cloves
- 0.5 cup cooked peas
- 1 medium red bell pepper
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 2 units banana
- 2 tablespoons olive oil
- 4 units eggs
- 2 tablespoons cilantro
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice and water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 30 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
Stir in the peas, diced red bell pepper, ground black pepper, ground cumin, and paprika. Mix well and cook for another 2 minutes. Remove from heat and set aside.
Peel the bananas and slice them in half lengthwise. Use the same skillet and add another tablespoon of olive oil. Fry the bananas over medium heat until golden brown, about 2-3 minutes on each side. Drain on paper towels if necessary.
In a separate non-stick pan, fry the eggs to your liking - sunny side up works well for this dish.
To assemble, place a portion of rice on each plate, top with the spiced beef mixture, add the fried banana on the side, and place the fried egg on top.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 57.7 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 302 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
