Spanish · PANTRYHOP RECIPE
Arroz a la Cubana
30 minutes · 4 servings · vegetarian
A familiar Spanish home dish, especially common in canteens and family kitchens.
Ingredients
Check you have the quantities below.
- 300 g rice
- 600 ml water
- 1 tsp salt
- 2 tbsp olive oil
- 3 medium ripe tomatoes, chopped
- 1 garlic clove
- 1 tsp sugar
- 4 large eggs
- 2 bananas
Let’s make it
- Cook the rice in salted water until tender; keep warm.
- Simmer tomatoes, garlic, olive oil, and sugar 12–15 minutes to make a quick sauce.
- Fry the eggs in a lightly oiled pan until whites are fully set. Pan-fry or warm the bananas.
- Serve rice topped with tomato sauce, egg, and banana on the side.
This is a fun, mild plate for children—keep the egg yolk fully cooked if preferred.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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