Arroz a la Cubana
Servings: 4 people
Ingredients
- 1 cup/ / 200 g rice (see notes)
- 4 eggs
- 4 tablespoon olive oil
- 1 tablespoon butter optional
- 4 medium bananas not very ripe
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 cups/ 500 ml tomato passata
- dried oregano to taste
- salt to taste
Instructions
- In a saucepan or skillet heat 1 tablespoon olive oil and saute the onion and garlic until translucent. Add the tomato sauce, salt and oregano. Cook for about 5 minutes or until the sauce thickens slightly. Remove from heat and set aside.
- Wash the rice and cook it in a pan with boiling water until soft. Drain and add some salt and 1 tablespoon butter (optional).
- Halve the bananas lengthwise and fry them in 1-2 tablespoon of olive oil. Place the cooked bananas in a plate and fry also the eggs in the same oil (add a bit more if necessary).
- To assemble:
- Use a cup or a ramequin to shape the rice. Place it on one side of the plate and top it with the tomato sauce. Place also one fried egg and one fried banana per portion.
- Serve immediately.
Notes
- You can use any type of rice. I prefer basmati since it has a lower arsenic content in comparison to other types and is also nice when boiled.
- I like my egg yolks hard, that’s why I fried them on both sides. This is not necessary if you like classic fried eggs with liquid yolk.
- To make the tomato sauce from scratch you would need 2 pounds or 1 kg tomatoes. Peel the tomatoes (it is better if they are ripe) and chop them into small pieces. Cook the onion and garlic in the olive oil and add the tomatoes, salt oregano and 1 teaspoon sugar. Cook until thickened. Then use a blender or a food processor to puree everything until smooth.