Get ready to transform your weeknight dinner into a flavor-packed journey with our Arroz a la Cubana - a vegetarian delight that proves meatless meals can be absolutely irresistible! This vibrant Cuban-inspired dish combines the comforting warmth of tomato-infused rice, the sweet caramelized touch of fried bananas, and perfectly golden eggs that will make your taste buds dance with excitement. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to bring a burst of tropical flavor right to your dinner table.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cuban
Serves: 2 servings
Ingredients
- Rice
- Tomato sauce
- Banana
- Eggs
- Garlic
- Onion
- Green peas
- Salt
- Pepper
Instructions
- Begin by rinsing the rice thoroughly under cold water until the water runs clear, which helps remove excess starch and prevents the rice from becoming sticky.
- Finely dice the onion and mince the garlic, preparing them for sautéing. These aromatics will form the flavor base of the dish.
- In a medium saucepan, heat a small amount of oil over medium heat. Add the diced onions and minced garlic, sautéing until they become translucent and fragrant, approximately 3-4 minutes.
- Add the rinsed rice to the pan, stirring to coat the grains with the aromatic oil and vegetables. Toast the rice for 1-2 minutes to enhance its nutty flavor.
- Pour in the tomato sauce and add the green peas. Season with salt and pepper to taste, stirring to distribute the ingredients evenly.
- Add the appropriate amount of water for the rice (typically 2 cups of water for 1 cup of rice). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- While the rice is cooking, slice the banana diagonally into medium-thick pieces.
- In a separate skillet, fry the banana slices until they are golden brown on both sides, which will take about 2-3 minutes per side. Set aside and keep warm.
- In the same skillet, fry the eggs sunny-side up or to your preferred doneness, ensuring the whites are set and the yolks remain runny.
- Once the rice is cooked, fluff it with a fork and let it rest for 5 minutes to absorb any remaining moisture.
- Plate the dish by creating a bed of tomato rice, topping it with the fried banana slices and eggs. Garnish with additional black pepper if desired.
- Serve immediately while the rice is hot and the eggs are fresh, enjoying the traditional Cuban-style vegetarian meal.
Tips
- Rice Perfection: Always rinse your rice thoroughly to remove excess starch and prevent clumping. This ensures each grain is beautifully separated.
- Flavor Building: Take your time sautéing onions and garlic. The extra minute or two allows their flavors to develop and infuse the entire dish.
- Banana Technique: Choose ripe but firm bananas for frying. They should be golden yellow with minimal brown spots for the best caramelization.
- Egg Mastery: For the perfect sunny-side-up egg, use a non-stick pan and cook on medium-low heat. This prevents burning and ensures a beautifully runny yolk.
- Seasoning Secret: Don't be shy with salt and pepper. Taste and adjust seasonings throughout the cooking process to build layers of flavor.
- Serving Suggestion: Serve immediately to enjoy the contrast of hot rice, crispy bananas, and fresh eggs. The magic is in the temperature and texture combination!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
