Arroz a la cubana has everything. It has a balance of flavors from the beef, tomato sauce, and plantains; and it has a good amount of texture from the variety of vegetables in the mix. All that plus a heaping cup of rice, and there’s really nothing that needs to be improved on. But you know us, we’re always down to experiment. We were already playing with the idea of making a savory pie. It was just a matter of deciding what to put inside–then we thought of arroz ala cubana.
Don’t worry, all the things you love about the dish remains. Obviously, though, this arroz ala cubana pie works sans the arroz. But the pie crust is a nice alternative, especially if you’re not a rice fan (*gasp*). That said, the pie crust invites a bit more work. But don’t sweat, it’s really easy to make. Our main tip is to work quickly, especially if you’re in a hot or humid area.