Cuban Completa with Picadillo a Caballo, Moro Rice, Ripe Plantains and Salad

Moro rice

1. Heat the 2 tablespoons of oil in a pot and sauté the onion and bell pepper until softened. Add the garlic, cumin, oregano and bay leaf, and stir for one minute.
2. Add the rice and drained black beans. Stir to combine with the sofrito.

   

3. Pour in the dark bean broth, check the salt and bring to a boil. Cover, reduce the heat and cook for about 20 minutes, until the rice is tender and has absorbed the broth. Let rest, covered, for 5 minutes and remove the bay leaf.

Havana-style picadillo

4. While the moro cooks, heat the 2 tablespoons of oil in a wide skillet. Sauté the onion and bell pepper until softened; add the garlic and cook for one more minute.
5. Add the ground beef and cumin. Break up the beef with a spoon and cook until it is no longer pink and begins to brown.

   

6. Add the tomatoes and olives, along with the dry wine and raisins if using. Season lightly with salt and cook over medium-low heat for about 15 minutes, stirring occasionally, until the picadillo is cooked and juicy. If it dries out, add a little water.

Ripe plantains and salad

7. Peel the plantains and cut them lengthwise into slices. Heat some of the frying oil in a skillet and fry the slices in batches, turning them until golden on both sides. Drain on paper towels.

   

8. Cut the avocado and tomatoes into slices and the onion into thin rings. Mix gently and dress with the lemon juice, tablespoon of oil and salt.

Eggs and assembly

9. Just before serving, heat the remaining frying oil and cook the 8 eggs in batches. Keep the yolks intact and cook until the whites are set; add salt to taste.

   

10. Divide the moro and picadillo among 4 plates. Top each portion of picadillo with exactly 2 fried eggs and serve with the ripe plantains and salad. Serve immediately.