Recipe
Arroz a la cubana
Molded white rice with fried egg, fried ripe plantains and tomato sauce: a delicious, quick and traditional lunch.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings2 servings
- DifficultyEasy
If you are thinking of a delicious and quick lunch, arroz a la cubana is your ideal dish. You have surely eaten it a thousand times, but here we leave the recipe, just in case.
It is a very popular dish in Spanish restaurants: white rice, fried plantains, fried egg and tomato sauce. That last element does not quite fit Cubans in the history of this recipe, although it is worth saying that in our fields white rice was eaten accompanied by a mojo of tomatoes.
Ingredients
Check off the ingredients you have.
For the rice
For the side dish
Method
For the rice
- Wash the rice, drain it and put it in the rice cooker or in a pot.
- Add the oil and salt, and mix everything well.
- Cover with water, cover and cook over medium heat for about 15 minutes.
- When the rice is dry, fluff it with a fork to separate the grains, cover again and let it rest for 5 minutes.
CiberCuba
For the side dish
- Wash the ripe plantains, peel them and cut them into 1 cm thick rounds, preferably in a crosswise cut.
- Fry them in a pan with a little hot oil and drain them on absorbent paper.
- In the same pan, fry the eggs to your liking.
- In another pan or pot, heat the tomato sauce.
Assembly
- Put the rice in a mold or in a cup, press it a little and turn it over onto the plate.
- Add the fried egg and the plantains next to the rice.
CiberCuba - Add the tomato sauce to your liking or serve it on the side.
