Arroz a la Cubana (Rice with Fried Egg, Plantain and Tomato Sauce)

In a medium pot, heat 1 tablespoon of the olive oil and fry 1 garlic clove for 30 seconds. Add the rice, water and ¾ teaspoon of salt, bring to a boil, cover tightly and cook on very low heat for 18 minutes without lifting the lid.

• 1 tbsp olive oil
• 1 clove garlic
• 300 g rice
• 600 ml water
• ¾ tsp salt

✅ Done when: all the water is absorbed and the rice is tender

Heat 1 tablespoon of olive oil in a small saucepan over medium heat and cook the onion and remaining garlic clove for 5 minutes, stirring often, until soft and translucent. Stir in the tomato sauce, sugar and a pinch of salt, lower the heat and simmer gently for 10 minutes, stirring occasionally.

• 1 tbsp olive oil
• ½ onion
• 1 clove garlic
• 400 g tomato sauce
• 1 tsp sugar
• pinch salt

✅ Done when: the sauce has thickened slightly and coats the back of a spoon

Heat 2 tablespoons of olive oil in a large frying pan over medium heat and fry the plantain slices for 2–3 minutes per side. Drain on paper towels.

• 2 tbsp olive oil
• 2 plantains

✅ Done when: golden brown and caramelised at the edges

Add the remaining 1 tablespoon of olive oil to the same pan and fry the eggs over medium heat for 2–3 minutes. Season with the remaining ¼ teaspoon of salt.

• 1 tbsp olive oil
• 4 eggs
• ¼ tsp salt

✅ Done when: the whites are fully set with crisp edges and the yolks are still runny

Press the cooked rice into a cup and turn it out onto each plate. Spoon the tomato sauce beside it, top with a fried egg and add the plantains on the side.

• all cooked rice, from step 1
• all tomato sauce, from step 2
• all fried plantains, from step 3
• all fried eggs, from step 4

✅ Done when: the rice holds its shape when unmolded and all components are plated and warm