Plantain “Arroz” A La Cubana

• Cubana Beef
• 1 tablespoon ghee or clarified butter
• 3 sun-dried tomatoes
• 1 onion
• 1 fresh habanero pepper
• 6 garlic cloves
• 2 teaspoons fish sauce
• 8 ounces shiitakes or baby bella mushrooms
• 1 dash salt
• 1 dash pepper
• 2 pounds ground beef
• 1 (28-ounce) can peeled plum tomatoes
• 12 ounces tomato paste
• 2 bay leaves
• 1 handful fresh cilantro, chopped
• Plantain Rice
• 1 tablespoon ghee or clarified butter
• 3 plantains, just starting to turn yellow
• 2 garlic cloves
• 1 dash salt
• 1 dash pepper
• 1 dash sweet paprika
• 1 egg per person (optional)

1. Heat ghee in a large pan or braiser over medium heat. In the meantime, chop onions into 1/4-inch cubes. Chop habanero into tiny pieces (including seeds), about 1/8-inch and julienne sun-dried tomatoes about 1/8-inch wide. Smash and chop garlic into little pieces. Wash and slice the mushrooms and set aside.
2. When the ghee is hot, saute onions, habanero pepper, and sun-dried tomatoes. When the onions have turned translucent, add in the garlic.
3. When the garlic has turned fragrant, lower heat a little and add in fish sauce. Keep mixing until the smell of the fish sauce has evaporated.
4. Increase heat to medium-high and saute in the mushrooms. Add in salt and pepper.
5. When the mushrooms have shrunk, add in the ground beef. Stir until the beef is completely incorporated. Cook until the beef is browned.
6. Add in canned peeled tomatoes and tomato paste. Let boil for about 3 minutes then adjust heat to low. Add in bay leaves. Cover pan and let simmer for 40 minutes for all the flavors to meld.
7. In the meantime, chiffonade the fresh cilantro.
8. After 40 minutes, check the pot and adjust taste with salt and pepper. Mix in cilantro and cook for one minute more.
9. Smash and chop garlic into tiny pieces. Set aside. Chop plantains into 1/8-inch cubes. Season with salt, pepper and paprika.
10. Heat ghee in a large saute pan or wok. When hot, cook in the garlic until fragrant.
11. Saute in seasoned plantains, making sure to incorporate them completely with ghee and garlic. Let sit and mix only every 3 to 4 minutes to let the plantains touching the pan caramelize. Keep doing this until you are happy with the volume of caramelization.
12. Serve on individual plates with the Cubana beef with a slightly runny sunny side egg on top. If you want to forego the eggs, serve family-style in two separate serving dishes.

cubana beef, ghee, tomatoes, onion, pepper, garlic, fish sauce, baby bella mushrooms, salt, pepper, ground beef, tomatoes, tomato, bay leaves, cilantro, rice, ghee, plantains, garlic, salt, pepper, sweet paprika, egg

Taken from food52.com/recipes/77448-plantain-arroz-a-la-cubana (may not work)