Arroz A la Cubana

Serves 4

1 hr



1 pouch200g unMEAT Ground, thawed

1 tbsp olive oil

1 pc medium, 80g onion, diced

½ head (26-30g) garlic, minced

2 pcs (100g) tomato, diced

1 pc medium (90-100g) potato, small diced

1 pc medium (90-100g) carrot, small diced

¼ cup (40g) raisins, steeped in ½ cup of water

2 tbsptomato paste

1 tbsp brown sugar

½ tsp paprika

3 tsp salt

1 tsp ground black pepper

As needed cooked garlic rice, fried sliced plantains

Optional (flexible plant-based dish) sunny side egg

How To:

1.In a saute pan, heat olive oil. Saute the onion and garlic until aromatic. Add the tomato and tomato paste, 1 tsp salt and ¼ tsp black pepper and cook until the tomato paste turns a rusty color.

2.Add the potato, carrots and drained raisins. Season with 1 tsp salt and ¼ tsp black pepper. Cook for 3-4 minutes.

3.Add the unMEAT Ground and reserved ½ cup of water where the raisins were steeped.

4.Add brown sugar, paprika, remaining salt and black pepper. Simmer for 3-4 minutes until flavors are well blended.

5.Serve with garlic rice and fried plantains. For flexitarian meal, you may add a sunny side egg.