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

A comforting Spanish plate of white rice, tomato sauce, fried eggs and caramelised banana.

TIME BREAKDOWN
Prep: 10 min
Cook: 40 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 250g long grain rice
  • 500ml water
  • 1 clove garlic, peeled and bruised
  • 1 tbsp olive oil, for the rice
  • For the tomato sauce: 2 tbsp olive oil
  • For the tomato sauce: 1 onion, finely chopped
  • For the tomato sauce: 2 cloves garlic, crushed
  • For the tomato sauce: 400g tin chopped tomatoes
  • For the tomato sauce: 1 tsp caster sugar
  • 4 tbsp olive oil, for frying the eggs
  • 4 large eggs
  • 25g butter
  • 2 ripe bananas, halved lengthways
  • Salt and black pepper to taste

Method

  1. For the sauce, heat the oil in a saucepan over a medium heat and cook the onion for 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, sugar and 1/2 tsp salt and simmer for 20 minutes until thick. Season to taste.

  2. Put the rice, water, garlic, oil and 1/2 tsp salt in a lidded saucepan, bring to the boil, cover and cook over a very low heat for 12 minutes. Leave covered for 5 minutes, then remove the garlic and fluff with a fork.

  3. Heat the 4 tbsp oil in a large frying pan over a medium-high heat. Fry the eggs for 2 to 3 minutes until the whites are crisp at the edges and the yolks are runny.

  4. Melt the butter in a second frying pan over a medium heat and fry the bananas for 2 minutes on each side until golden.

  5. Serve the rice topped with the tomato sauce, a fried egg and the banana alongside.