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Easy Cuban Rice Recipe - Arroz Cubano

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Arroz Cubano - Cuban Rice

Arroz Cubano - Cuban Rice

(c) 2008 Lisa Sierra Licensed to About.com

As with any dish that is popular, every household has their own version. Some cooks prepare the rice with garlic, while others prepare simply white rice. Some may open a can of tomato sauce and sauté it with a bit of olive oil, while other use a sofrito with onions and peppers. So, this is the “Sierra” household’s version of Arroz Cubano.

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 Servings

Ingredients:

  • Sofrito (tomato sauce)
  • 2 cups uncooked rice
  • 3-4 cups (3/4 - 1 liter) water
  • 4 eggs
  • Spanish virgin olive oil
  • salt to taste

Preparation:

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, green peppers sautéed in olive oil. First, make the sofrito and set aside until needed.

While the sofrito is simmering, make the rice. Pour approximately 2-3 tablespoons of olive oil into a medium size sauce pan. Place on a burner on medium high heat. Pour the rice into the pan and coat the rice with the oil. Pour the water 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. Heat the oil on medium. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

As you take each egg from the frying pan, place a scoop of rice on a 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.

User Reviews

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 5 out of 5
Different version of Cuban Rice, Member gt6

My mother used to mix cooked white rice with ground beef that is sautéed in garlic, onions and tomato sauce. Then she'd fry plantains and an egg for each of us. Yummy

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