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Arroz a la Cubana

5 Steps to Make the Authentic Arroz a la Cubana

Arroz a la Cubana is a delightful and simple dish that combines rice, fried egg, tomato sauce, and plantains to create a flavor-packed meal. While it may sound like a straightforward combination, this dish has become a staple in many households due to its versatility, ease of preparation, and the comforting, savory-sweet blend it offers. Despite its Cuban-sounding name, Arroz a la Cubana is believed to have originated in the Canary Islands, where it gained popularity by incorporating local ingredients like the Canary Islands' unique plantains.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 cups White rice (uncooked)
  • 4 Large eggs
  • 4 Ripe plantains (or 2 if very large), sliced lengthwise
  • 2 cups Tomato sauce (canned or homemade)
  • 3 tbsp Olive oil (for frying)
  • Salt and pepper (to taste)
  • Optional: 1 avocado, sliced, for garnish
  • Optional: Ground meat or sausages (for additional protein)

Instructions
 

  • Prepare the Rice:
    Rinse the rice under cold water until the water runs clear.
    In a medium saucepan, bring 4 cups of water to a boil with a pinch of salt.
    Add the rice, lower the heat, and simmer covered for about 18-20 minutes or until the water is absorbed and rice is tender.
    Fluff the rice with a fork and keep it covered while you prepare the other ingredients.
  • Make the Tomato Sauce (if homemade):
    In a saucepan, heat 2 tbsp of olive oil over medium heat.
    Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
    Add the garlic and sauté for another 1-2 minutes until fragrant.
    Stir in the crushed tomatoes, 1 tsp sugar, and season with salt and pepper.
    Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens slightly. Adjust seasoning to taste, then set aside.
  • Fry the Plantains:
    Heat 2 tbsp of olive oil in a large skillet over medium heat.
    Slice the plantains in half lengthwise. When the oil is hot, add the plantain slices in batches.
    Fry each side for 2-3 minutes or until golden brown. Remove and drain on paper towels to absorb excess oil.
  • Fry the Eggs:
    In the same skillet, add a bit more oil if necessary, and heat over medium heat.
    Crack each egg individually into the pan, seasoning lightly with salt and pepper.
    Fry each egg until the whites are set, but the yolks are still runny, about 2-3 minutes for sunny-side up. You can cook them longer if you prefer firm yolks.
  • Assemble and Serve:
    To serve, place a scoop of rice on each plate.
    Spoon the tomato sauce generously over the rice.
    Top with a fried egg, then add a few slices of fried plantain.
    Optionally, garnish with slices of avocado for added creaminess.

Notes

If homemade, try this tomato sauce here

Optional Additions:

  • For Meat Lovers: Sauté some ground meat or sausage slices in the skillet after frying the plantains. Season with salt, pepper, and spices of choice, and serve alongside the rice and plantains.

Extra Tips:

  • Adjust the amount of tomato sauce to your preference—some people like a light coating, while others enjoy a more generous serving.
  • Fried plantains should be fully ripe for the best flavor and sweetness; look for plantains with dark yellow peel and black spots.
Keyword rice