Spanish

Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana)

Name: Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana)
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups cooked white rice; 14 oz canned crushed tomatoes; 1 garlic clove, minced; 4 eggs; 2 ripe bananas; 4 tbsp olive oil; 1 pinch sugar; 1 tsp salt

Pilar @pilar_zgz

Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana) is Spanish home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy Eggetarian Pescatarian Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

4 cups cooked white rice
14 oz canned crushed tomatoes
1 garlic clove, minced
4 eggs
2 ripe bananas
4 tbsp olive oil
1 pinch sugar
1 tsp salt

How to cook it

Heat 1 tablespoon of the olive oil in a saucepan and cook the garlic over low heat for 1 minute, then add the crushed tomatoes, sugar, and half the salt and simmer for 12 to 15 minutes, until thickened into a smooth sauce.
Split the bananas lengthwise and fry them in 1 tablespoon of the olive oil over medium heat for 2 minutes per side, until golden, then set aside.
Wipe the pan, heat the remaining olive oil, and fry the eggs to your liking, sunny side up with a crisp edge and a soft yolk.
Warm the rice through, mounding a portion on each plate.
Spoon the tomato sauce alongside the rice, top with a fried egg, and set a piece of fried banana on the side; a named assembly eaten across Spain, and nothing like a paella-style vegetable rice.

Watch how to cook Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana) carries eggs. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 550 kcal
Protein: 13 g
Carbs: 66 g
Fat: 26 g
Fiber: 3 g
Sugar: 12 g
Sodium: 560 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Arroz a la Cubana (Rice with Tomato Sauce, Fried Egg, and Banana) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. Nothing in the calendar rules it out, so it is a year round dish.