Cuban Rice

In Spain, there are many variations of preparing Cuban rice. The original dish is called "arroz a la cubana," which translates to rice in the Cuban style.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 cups Rice, white, long grain

  • 4 cup Water

  • 4 pieces Egg, fresh

  • 4 spoon Oil, olive

  • 4 pieces Banana, fresh

  • 0.5 teaspoons Salt, table

sauce

  • 1 can Tomato, pieces - can

  • 1 piece Bell pepper, green, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 spoon Oil, olive

  • 1 teaspoon Spices, paprika

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the onion and garlic, wash them, and finely chop. Drain the canned tomatoes into a bowl and blend them smoothly with a hand blender. Wash the bell pepper, clean it, remove the seeds, and cut it into small pieces.

  2. Heat a pan and pour in the oil. Sauté the onion in the oil until golden, add the bell pepper, and cook everything together over moderate heat for 5 minutes. Stir frequently during cooking. Add the garlic and cook for another minute. Then pour the tomatoes into the pan. Mix everything well, season with salt, pepper, add sweet paprika, and cook over moderate heat for 10 minutes. Remove the sauce from the heat, transfer it to a larger bowl, and blend it well with a hand blender to make a thick puree. Set it aside for later.

  3. Peel the bananas and cut them lengthwise. Rinse the rice under running water until the water runs clear. Once the water is clear, drain the rice well.

  4. Heat 2 tablespoons of oil in a pot, add the rice, mix well, and slowly pour in 4 cups of water. Cover the pot and cook the rice over moderate heat for 20 minutes.

  5. Heat one tablespoon of oil in a pan. Crack the eggs into the pan and fry them sunny-side up. Lightly salt the eggs. When the edges of the eggs turn brown and the center of the whites becomes firm (not like pudding), transfer the eggs to plates. Heat another tablespoon of oil in the pan and quickly fry the bananas on both sides.

  6. Drain the cooked rice well. Rinse a small bowl with cold water and fill it with rice. Invert the bowl onto a plate and carefully lift it. Pour the tomato sauce, which has been slightly reheated, over the mound of rice. Arrange two banana halves on each plate and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 92.71 kcal
  • Fat: 2.59 g
    • Saturated Fat: 0.48 g
  • Carbohydrates: 14.1 g
    • Sugars: 2.14 g
  • Protein: 2.25 g
  • Fiber: 0.62 g