Arroz a la cubana

Ingredients

• to tasterice
• to tasteeggs
• to tastebanana
• to tastegarlic
• to tastewater
• to tastesalt
• to tasteextra virgin olive oil

Instructions

1. 1

   Brown the garlic

   Cover the bottom of a saucepan with extra virgin olive oil and heat over medium-high. Add the sliced garlic and cook until golden, then remove it. Add the rice and stir-fry it in the pan for 1 minute.

2. 2

   Cook the rice

   Add the water and salt, stir, then cover the pan until the water boils. Lower the heat, leave the lid slightly ajar and cook the rice for about 12 minutes. Take the pan off the heat, cover it fully and leave the rice to rest for 5 minutes.

3. 3

   Prepare the sauce

   While the rice cooks, make the tomato sauce, or use ready-made tomato sauce to save time.

4. 4

   Fry the banana

   Use bananas that are slightly green. Trim the ends, peel them and cut each lengthways in half, then cut each half in half again. Heat extra virgin olive oil in a frying pan over high heat; once hot, fry the pieces for about 1 minute on each side, until golden.

5. 5

   Fry the eggs

   Transfer the banana to a plate lined with kitchen paper to absorb excess oil. Crack the eggs into a separate bowl and add a pinch of salt. Heat plenty of extra virgin olive oil in a frying pan over high heat and fry the eggs to your liking; the suggested finish is set whites with browned, crisp edges and runny yolks.

6. 6

   Plate the dish

   Spoon the rice into a small cup, press it lightly with a spoon and turn it out onto each plate. Add a fried egg and the fried banana, then finish by spooning tomato sauce over the rice.

What is arroz a la cubana?

Arroz a la cubana is a familiar Spanish-style plate of white rice served with tomato sauce, fried egg and fried banana. Despite its name, it is commonly cooked as a home meal in Spain.

This version brings together plain, garlic-scented rice, banana fried until golden and an egg cooked with a crisp edge. The tomato sauce adds a bright, savoury contrast to the mild rice and sweet fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 0g protein, 0g carbs, 0g fat.

Rice supplies most of the carbohydrates, while olive oil contributes much of the fat; the egg provides protein, and the banana adds carbohydrates. For a more balanced plate, serve it with a side of vegetables, such as a simple salad or cooked greens.

Build flavour into the rice

Garlic first: brown the sliced garlic in the oil, then take it out before adding the rice. This flavours the oil without leaving the garlic in the pan to overcook as the rice simmers.

Rice next: stir it in the hot oil for 1 minute before adding water. Keep the heat low once the water boils, and leave the lid slightly ajar during the 12-minute cooking time.

Choose and fry the banana

Slightly green fruit: the recipe calls for bananas that are not fully ripe, so they hold their shape more readily in the pan. Cut each one into four long pieces for frying.

Hot oil: fry the pieces for about 1 minute per side, just until golden. Move them to kitchen paper after frying to blot off excess oil.

Get the egg to your liking

Crisp edges: use a pan with plenty of hot olive oil if you want the lacy, browned edge described in the method. Take care when adding the egg, as hot oil can splatter.

Runny yolk: cook the egg only until the white is set and the yolk remains soft. If you prefer a firmer yolk, leave it in the pan for longer.

Keep the timing in view

Rice first: the rice needs about 12 minutes at a low simmer, followed by 5 minutes of covered resting off the heat. Use that time to prepare the tomato sauce and fry the banana.

Egg last: fry the eggs close to serving so their edges stay crisp and the yolks are warm. The recipe gives no exact cooking time for the egg, as it depends on how you like it.

Serve and assemble

Mould the rice: pack it gently into a small cup, then turn it out onto the plate. A light press helps it keep its shape without making it dense.

Finish the plate: arrange the fried egg and banana beside the rice, then spoon tomato sauce over the rice. Serve straight away while the egg and banana are still hot.

Recipe notes & tips

• Remove the garlic once it is golden so it does not keep browning in the pan.
• Let the rice rest covered for 5 minutes before turning it out.
• Use slightly green bananas so the pieces are easier to handle when frying.
• Drain the fried banana on kitchen paper before plating.
• Crack the eggs into a separate bowl before adding them to the hot pan.
• Fry the eggs just before serving for the best crisp edges.

Variations

• Riper banana: use a riper banana for a softer, sweeter result, and turn the pieces gently.
• Firmer yolk: cook the eggs for longer if you prefer the yolks set.
• Ready-made sauce: use prepared tomato sauce when you want to save time.
• Rustic rice: serve the rice straight from the pan instead of shaping it in a cup.
• Extra garlic: leave some of the browned garlic in the rice for a stronger garlic flavour.

Common mistakes to avoid

• Burning the garlic: take it out as soon as it turns golden, before adding the rice.
• Boiling the rice too hard: lower the heat once the water boils and keep the lid slightly ajar.
• Skipping the rest: leave the covered rice off the heat for 5 minutes so it can finish resting.
• Overcooking the banana: turn it after about 1 minute and remove it once both sides are golden.
• Crowding the plate too soon: fry the eggs last so their crisp edges do not soften while waiting.

How to store

Store leftover rice, banana and egg in separate airtight containers in the fridge and use within 2 days. Reheat the rice and banana until hot; the fried egg is best freshly cooked, as reheating can firm the yolk and soften the edges.

Frequently asked questions