Arguinano's Arroz a La Cubana Recipe

Name: Arguinano's Arroz a La Cubana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dry white rice; 2 eggs; 2 ripe bananas; 100 ml tomato sauce; 2 garlic cloves; 3 tablespoons flour; 100 ml olive oil; 2 tablespoons olive oil; salt; chopped parsley

Servings: persons

1
In a saucepan, heat 2 tbsp oil on low heat.
2
Peel garlic cloves and fry until golden.
3
Add rice, 5 dL water and 1/2 tsp salt.
4
Boil for three minutes.
5
Cover, lower heat to a simmer and let cook 17 minutes.
6
Turn off heat and let stand 5 minutes.
7
To fry the eggs, it's important to do it one at a time.
8
Use a generous amount (1 dL) oil in a small frying pan and let it heat up.
9
When it starts to smoke a little, break the egg into a cup and carefully add it to frying pan.
10
With a slotted spoon keep sprinkling hot oil on top of egg for 20-30 seconds.
11
Remove egg with slotted spoon and let oil strain out.
12
Repeat the process with other egg.
13
Peel bananas, cover with flour and shake off excess.
14
Fry them, using the same oil that the eggs were fried in, 3-4 minutes each side until golden.
15
Finally, heat tomato sauce.
16
Each serving should include a neat heap of rice, sprinkled with parsley, one egg and one banana.
17
The tomato sauce is poured over the rice.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g dry white rice, 2 eggs, 2 ripe bananas, 100 ml tomato sauce, and more.

Yes, Arguinano's Arroz a La Cubana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arguinano's Arroz a La Cubana

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