Cuban-Style Rice

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

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

Americas
Europe
Spain
Cuba
Supper
Catalonia
Vegetarian
Gluten-free
Caribbean
Mediterranean

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.

Ingredients

Method

Photos