Cuban-Style Rice
Ingredients
- 300 gWhite rice (raw)
- 600 mlMineral water (for cooking)
- 4 pcRound tomato (crushed)
- 2 pcPlantain (halved)
- 4 pcEgg (fresh)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 gSpanish fried tomato sauce (ready to use)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
