Arroz a la Cubana

A firm dome of white rice, topped with a reduced tomato sauce and a sunny-side-up egg with a runny yolk. Fried plantain adds a melting sweetness that balances the saltiness of the egg.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 667
• Protein: 15 g
• Carbs: 101 g
• Fat: 21 g

Ingredients

• 300 g White rice ( raw )
• 600 ml Mineral water ( for cooking )
• 4 piece Round tomato ( crushed )
• 2 piece Plantain ( halved )
• 4 piece Egg ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Spanish fried tomato sauce ( ready to use )

Instructions

1. Cooking the rice

   In a saucepan, sauté the rice with a pressed garlic clove and a drizzle of oil. Pour in the water, add a pinch of salt, and cook covered over low heat until the water is completely absorbed.

2. Preparing the sofrito

   Mince the onion and the second garlic clove. Sauté them in olive oil, then add the crushed tomatoes and the tomato frito. Let reduce over medium heat until the sauce is thick, smooth, and coats the back of the spoon.

3. Frying the plantains

   Peel the plantains and cut them in half lengthwise. Brown them in a pan with a little oil until they are tender and caramelized on the surface.

4. Fried eggs

   In the same pan, fry the eggs. The white should be set and crispy on the edges, but the yolk must remain perfectly liquid.

5. Plating

   Mold the rice in a small bowl to form a dome in the center of the plate. Pour the tomato sauce over the rice, place the egg on top, and arrange the plantains on the side.

Chef's tips

• For perfectly white rice, add a few drops of lemon juice to the cooking water.
• The secret is the egg yolk: it should coat the rice as soon as you break it with your fork.

Storage

This dish should be eaten immediately to enjoy the texture of the egg and plantain. The rice and sauce can be stored separately in the fridge for 2 days.