Arroz Cubano, also known as Arroz a la Cubana, is a classic dish of rice and fried egg that is eaten in many Spanish-speaking countries. As with any dish that is popular--and cooked in a variety of regions--there are versions unique to every household. Some cooks prepare the rice with garlic, while others prepare simply white rice. Recipes might include a can of tomato sauce sautéd with a bit of olive oil, or a sofrito with onions and peppers. In some countries, adding a fried banana is traditional.
Sofrito is a tomato sauce that is made all over Spain and used in other recipes. It is fresh or crushed canned tomatoes, onions, garlic and green peppers sautéed in olive oil. For this recipe, it is best to first make the sofrito and set aside until needed.
Considering the recipe's main ingredients are rice and egg, this is the perfect dish to quickly throw together on a busy weeknight. Simply adjust the ingredients to reflect what you have on hand.
- Make the sofrito. While the sofrito is simmering, make the rice. Pour approximately 2 to 3 tablespoons of olive oil into a medium-size saucepan and place over medium-high heat. Add the rice into the pan and coat the rice with the oil. Pour enough water to cover the rice into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, loosely cover and allow to simmer until rice is cooked, about 20 minutes.
- Pour 1/4-inch olive oil into a small frying pan and place over medium heat. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.
- Place a scoop of rice on each plate and make a depression in the center. Ladle some of the sofrito into the depression. Carefully top with a fried egg. Serve immediately with a baguette.