Arroz a la cubana – rice with tomato sauce, fried egg and banana

Ingredients for 4 portions

• 2 tbspOlive oil, for the rice
• 2 clovesGarlic, crushed
• 300 gRice
• ≈ 700 mlWater, boiling
• to tasteSalt
• 400 gReady-made tomato sauce
• 4Bananas, peeled and halved lengthways
• 100 mlOlive oil, for frying
• 4Eggs

Method

1. Heat the oil in a saucepan, fry the garlic until golden, then add the rice and stir for 1 minute.
2. Pour in the boiling water, add salt and simmer over a medium-low heat for about 18 minutes, until the rice is tender and has absorbed the water. Take off the heat and leave to stand, covered, for 5 minutes.
3. Meanwhile, warm the tomato sauce in a small pan.
4. Heat the frying oil in a frying pan and fry the bananas for 1–2 minutes per side, until golden. Set aside.
5. In the same oil, fry the eggs one at a time, spooning hot oil over them, until the whites are set with crisp, lacy edges and the yolks are still runny.
6. Press the rice into a cup and turn it out onto each plate. Serve with the tomato sauce, a fried egg and the fried banana.

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