Servings /number of people: 4
Preparation Time: 10 minutes
Cooking time: 25 minutes
Category: Rice
Ingredients to prepare Cuban Rice
320 g long grain rice (1 3/4 cups)
640 ml of water (2 2/3 cups)
8 g fine salt (1 1/2 teaspoons)
30 ml of olive oil (2 tablespoons)
2 cloves of garlic (2 units)
80 g chopped onion (1/2 medium unit)
400 g of crushed tomato or fried tomato (1 1/2 cups)
5 g sugar (1 teaspoon, optional)
5 ml of mild vinegar (1 teaspoon, optional)
1 pinch of black pepper (to taste)
4 eggs (4 units)
2 large ripe bananas (approx. 450 g, 2 units)
100 ml of mild frying oil (1/2 cup)
Chopped fresh parsley (1 tablespoon, optional)
How to prepare Cuban Rice
Cuban Rice is that homemade dish that conquers with its simplicity and pure comfort: loose white rice, homemade tomato sauce with a sweet touch, fried egg with lace and golden banana. Perfect for everyday and successful children and adults, it combines textures and flavors that reconcile any day. With basic ingredients and easy steps, you will have a complete, colorful dish ready to enjoy without complications. I’ll tell you how to stick it so that the rice is just right, the sauce is tasty and the eggs are perfect.
1. Wash the rice under the tap 2–3 times until the water runs almost clear; This way it will be looser. Drain it very well so as not to alter the proportion of water.
2. In a saucepan, heat 1 tablespoon of olive oil (15 ml). Lightly brown 1 clove of sliced garlic; Add rice and sauté for 1 minute to seal grains.
3. Add 640 ml of water and 1/2 teaspoon of salt. Bring to a boil, cover, lower heat to low and cook for 12 minutes without uncovering. Turn off, let it rest for 5 minutes, covered, and aerate with a fork.
4. For the sauce, put 1 tablespoon of oil (15 ml) in a frying pan. Sauté the chopped onion and the other very fine clove of garlic with a pinch of salt for 5 minutes, without burning.
5. Add the crushed tomato, sugar and vinegar. Cook over medium-low heat 10–12 minutes until thickened. Salt and pepper adjustment. Keep warm over very low heat.
6. Peel and cut the bananas into 1 cm longitudinal or bias slices. Heat the oil gently and fry them for 1–2 minutes per side until golden brown. Drain on paper and salt very lightly.
7. In the same pan, add a splash of oil if necessary and fry the eggs over medium-high heat for a crispy touch: crack each egg, salt and remove when the white is set and the yolk is still creamy.
8. Plating: shape the rice (use a greased bowl or cup), sauce with the tomato on top or to the side, place a fried egg and serve with the banana. Sprinkle parsley if you like.
9. Tricks: if the rice is wet, uncover and leave 1–2 more minutes at minimum; To splash the egg, add the egg with the slightly less hot oil and increase the heat at the end.
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