Name: Cuban-Style Rice
Yield: Serves four
Cuisine: Spanish
Ingredients: 120 ml/4 fl oz/½ cup olive oil; 3 garlic cloves; 4 small bananas or 2 large bananas; ground black pepper; salt and paprika; 4 thyme or oregano sprigs; 30 ml/2 tbsp olive oil; 1 onion, chopped; 15 g/½ oz/1 tbsp butter; 800 g/1lb 12 oz can tomatoes; 300 g/11 oz/1½ cups long grain rice; 4 large (US extra large) eggs; 2 garlic cloves, finely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Arroz a la Cubana, garnished with fried eggs and bananas, is popular in the Canary Islands and Catalonia. It makes an easy and substantial supper dish. Bacon is sometimes added to the tomato sauce, or is fried and served with the eggs.

Ingredients

3 garlic cloves
120 ml/4 fl oz/½ cup

Method

Make the tomato sauce. Heat the oil in a pan, add the onion and garlic and fry gently, stirring, until soft. Stir in the tomatoes and thyme or oregano sprigs and simmer gently for 5 minutes. Add seasoning to taste. Remove the herb sprigs and keep the sauce warm.