Arroz a la Cubana

Title: Arroz a la Cubana

From: Tamarind and Thyme


White Rice
Couple cloves of garlic
Salt and perpper
Tomato sauce or ketchup
One fried egg with yolk runny per serving
Fried banana (optional)
Hotdogs, vienna sausage, cocktail weiners
Wrap them in bacon (optional)

Instead of the usual white rice, we have garlic rice. In a pot, fry some chopped garlic gently in oil and just when it starts to colour, tip in some washed white rice; we used basmati. Add salt and a couple of bay leaves and stir to have the garlic and oil mixed thoroughly with the rice. Add enough water (the golden rule is 2 parts water to 1 part rice for cooking rice on the stove) and cover and let simmer. When the water’s mostly boiled off, turn off the heat and let the rice sit, still covered, to allow the rice to steam – this makes fluffing the rice much easier.

Our choice of tomato sauce is homemade, of course, and made with fresh tomatoes. We gently soften a chopped onion in olive oil before adding lots of chopped fresh tomatoes and cooking down the whole lot until thick. At this time of the year, a spoonful of sugar in the sauce never goes amiss. Salt and freshly ground pepper are musts. Some dried oregano is optional. If you have some leftover tomato sauce, say from when you were cooking pasta, this is the perfect way to use it up!

Finally, the crowning glory (at least to me), the fried egg. (Mine looks a bit rubbish this time since I was testing out a new itsy-bitsy frying pan I bought in Barcelona.) I believe the liquid yolk is important as it’ll flow over the rice and tomato sauce and it’s just delicious to put it plainly.

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Filed under eggs, meat, rice, spanish, tomatoes

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