Today I bring you a dish of origin is controversial. Although there are sources that suggest that the rice at the cuban is an elaboration of the typical Spanish gastronomy, more specifically, of origin from the canary islands, others make reference to its origin is situated in the colonial Cuba. Although it is true that in Cuba there is one dish that keeps certain similarities with this recipe, there is used a tomato sauce and the name of the dish doesn’t match either. Would then be this a dish that has absorbed various cultures.
The recipe I present is the one that is traditionally prepared in Spain, where the rice at the cuban is made with white rice, plantain, fried egg and tomato sauce. In some occasions it also includes some meat, like sausage or Spanish chorizo.
This is a very simple dish and quick to prepare which will delight big and small, because in him they encounter a mix of flavors and textures that hardly can we resist. The flavored rice, obtained by cooking in a broth of vegetables and herbs, league to perfection with the creaminess and the sweetness that brings the fried plantain. The finishing touch add the egg and the slight acidity of the tomato sauce.
At the time of frying the eggs, I advise you not to spend in excess, because one of the things I like most about this recipe is to break the yolk and mix its contents, almost fluid, with the rest of the ingredients. If this is not your case, it is a matter of letting the yolk will curdle a little bit more.
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Ingredients for Cuban Rice recipe for 2 people
- Rice – 150 grams
- Egg – 3 units
- Banana – 2 units
- Broth vegetables – 500 milliliters
- Butter – 30 grams
- Wheat flour – for rolling
- Olive oil – for frying
- Salt – to taste
- Oregano – 2 sprigs
- Bay leaf – 1 sprig
- Parsley – 2 sprigs
How to make the recipe for “Arroz a la cubana”
- In the first place, prepare the bouquet garni, which is nothing other than a sprig of herbs with which we are going to flavor the rice. To do this, we take the sprigs of oregano, bay leaf and parsley and tie with a bit of kitchen twine.
- We heat the butter in a pan and, when it is founded, add the rice. Stir to coat with the butter. Cook, over medium heat, for 2 or 3 minutes.
- Threw in the pot the bouquet of aromatic herbs, vegetable broth and a pinch of salt. Cook, maintaining a rolling boil means, until the rice has absorbed almost all the broth and is tender. Remove from heat and reserve.
- Below, we are going to fry the eggs in plenty of olive oil. To do this, we heat it in a frying pan. When you pick up heat, we put an egg in a small bowl for us to be more comfortable to transfer it to the pan, achieving in this way that we are not to break. We cook the eggs, one at a time, until the white is set, but by removing them from the pan before the yolk arrives to jell at all.
- Beat in a bowl the egg that is left to us. We put a little flour on another dinner plate. Peel the bananas and cut them in half lengthwise. Rebozamos halves, turning them first in beaten egg and then in flour.
- Once breaded, fry the plantains in the same pan in which we made the eggs. Keep in the pan until they acquire a golden hue, at which time remove from oil and place on absorbent paper.
- Finally, since we only compose our plate. To do this, take a small bowl and fill it with rice. With the help of a dish, we return to the bowl and remove it so that we left in the dish the rice with the shape of the bowl. We can also use a pastry cutter metal to shape the rice. Then we put on the plate the egg and the plantain, and we culminate our preparation by pouring a bit of tomato sauce. Serve im median tely.
Some important notes to keep in mind
The cooking time of the rice, as well as the amount of broth you will be adding, will be a function of the type of rice that we employ. If we use brown rice, you must add more amount of broth indicated in the recipe, and subjecting the rice to a greater cooking time.
The use of butter makes the rice is more loose after baking, therefore it is important to stir well to coat well with the butter before adding the broth.
We must choose bananas that are not too ripe so they don’t fall apart during the frying process. I personally love the touch that gives the batter the banana, but, if you wish, you can forgo this step and fry the bananas directly, without batter.