Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 8.24 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 300grams ready-cooked rice
- 3-4tablespoons olive oil
- 4-8 eggs
- 4 small bananas, skinned and halved lengthways
- 1 thick slice onion, chopped
- 500grams tomatoes
- 1 clove garlic, chopped
- 1 fresh red chilli, deseeded and chopped
Nutrition per serving
2320kJ / 552Cal
2320 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
18.4grams
Fat
29.8grams
Carbs
55.0grams
Sugars
28.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cuban rice, named for the fried bananas served on the side, is loved in Spain as much for its pretty colours as for the sweet-salty flavours. Leftover paella makes a particularly good version.
Method
Step 1 of 4
Heat the rice through in a low oven or microwave and transfer to a warm serving dish.
Step 2 of 4
Heat the oil in a large frying pan. Crack the eggs in and fry sunny-side up. Remove with a slotted spoon, arrange on top of the rice, and keep warm.
Step 3 of 4
In the same pan, fry the bananas just enough to caramelize them a little. Remove and arrange them with the eggs.
Step 4 of 4
Meanwhile, liquidize the tomatoes, onion, and garlic with the chilli, if using. Pour the tomato mix into the same frying pan and bubble up for 1-2 minutes to concentrate the juices and develop the flavours. Serve the rice with its toppings, and the tomato sauce on the side.
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