Arguiñano's Arroz a La Cubana
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 150 g dry white rice
- 2 eggs
- 2 ripe bananas
- 100 ml tomato sauce
- 2 garlic cloves
- 3 tablespoons flour
- 100 ml olive oil
- 2 tablespoons olive oil
- salt
- chopped parsley
directions
- In a saucepan, heat 2 tbsp oil on low heat. Peel garlic cloves and fry until golden.
- Add rice, 5 dL water and 1/2 tsp salt. Boil for three minutes. Cover, lower heat to a simmer and let cook 17 minutes. Turn off heat and let stand 5 minutes.
- To fry the eggs, it's important to do it one at a time. Use a generous amount (1 dL) oil in a small frying pan and let it heat up. When it starts to smoke a little, break the egg into a cup and carefully add it to frying pan. With a slotted spoon keep sprinkling hot oil on top of egg for 20-30 seconds. Remove egg with slotted spoon and let oil strain out. Repeat the process with other egg.
- Peel bananas, cover with flour and shake off excess. Fry them, using the same oil that the eggs were fried in, 3-4 minutes each side until golden.
- Finally, heat tomato sauce.
- Each serving should include a neat heap of rice, sprinkled with parsley, one egg and one banana. The tomato sauce is poured over the rice.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.