Recipe

Arroz camagüeyano

Name: Arroz camagüeyano
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 lb beef (brisket); ¾ lb rice; 2 partially ripe plantains; ½ cup criolla sauce; 1 liter chicken broth; 3 tablespoons vegetable oil; 4 tablespoons dry wine; 1 or 2 bay leaves; Salt, to taste; Pepper, to taste; Oil, for frying the plantains; Onion rings, peppers, chopped parsley or peas, for garnish

Baked rice with beef, criolla sauce and chicken broth, topped with fried partially ripe plantains. A hearty dish from Camagüey.

CiberCubaFebruary 1, 2009

CiberCuba

Preparation20 min
Cooking40 min
Total time1 h
Servings5 servings
DifficultyMedium

Method

Cut the meat into pieces about 4 cm and season with salt and pepper.
Fry the partially ripe plantains in oil, flatten them slightly and set aside.
Heat the 3 tablespoons of oil in an oven-safe casserole dish and sauté the meat over high heat.
Add the rice, previously washed and drained, and fry for a few minutes stirring so it browns.
Add the criolla sauce, bay leaves and chicken broth. Adjust salt to taste.
When it starts to boil, place the fried and flattened plantains on top of the rice.
Put the casserole dish in the oven at 190 °C for about 20 minutes.
When removing it, perfume the rice by sprinkling it with the dry wine.
Garnish with onion rings, peppers, chopped parsley or peas, and serve.