Last week, I went to Buenos Aires on business, where it’s currently late spring. It was brilliant and I did a bit of exploring as well – more on this in a further post soon. I also ate an amazing asado while I was there. Oh man, the meat. (That just needed to be mentioned to make other carnivores out there jealous ;).) So when I got back on Sunday, the 20 degrees temperature difference was like a blow to the stomach. I now only feel like eating things that warm you from the inside, so it’s time for some comfort food. This recipe for Cuban style rice is a go-to option whenever I need the warm fuzzies. It’s very easy to make and this truly is one of the recipes for which pretty much all ingredients just might already be in your kitchen. Be warned, it’s also not for people with high cholesterol or fear thereof. I suppose you could skip the fried eggs, but it’s just not the same without them.
Ingredients (1 portion):
- 70g white rice (I tend to make a little more and just… stuff my face because this is so good).
- 2 slices of bacon, cut into small pieces
- 1/2 onion (or one small one), finely chopped
- 2 small cloves garlic, minced
- 1/2 can (200g) chopped tomatoes
- 1 tsp tomato purée
- 2-3 eggs
- 1 banana
- plain flour
- 1 dried chile
- olive oil
- sunflower oil
In a saucepan, heat some olive oil sauté half of the onion and one clove of garlic until translucent. Turn up the heat a bit and add the bacon and fry until the bacon is just slightly browned. Then add the rice and cover with water. You want the rice to soak up all the water eventually, so you might better off adding a bit less water at the start – you can always add a bit more if you need it. Add a healthy pinch of salt (not too much because the bacon is already salty). Simmer, stirring occasionally, for 15-20 minutes until the rice is cooked.
In a smaller saucepan, sauté the rest of the onion and the other clove of garlic together with the dried chile in some olive oil. Add the canned tomatoes and the tomato, stir, cover, and simmer on low heat while the rice cooks. Once the rice is nearly done, season the tomato sauce with salt and pepper and take out the chile.
While the rice and tomato sauce are doing their thing, prepare the banana. Cut it in half in the middle and cut each half lengthwise to obtain four quarters. Place some flour (about 1 tbsp) on a small plate. In a deep plate, beat one of the eggs. Heat some sunflower oils in a non-stick frying pan. Once the rice is almost done, roll the banana quarters first in flour, then in the beaten egg until they are well covered. Fry until golden brown from all sides. Remove from the pan and set aside on some kitchen roll to soak up excess oil. Fry the remaining egg(s) in the same frying pan.
Once the eggs and rice are done, arrange everything on a plate and set the fried egg(s) on top. Serve immediately. Enjoy!