Arguiñano's Arroz A La Cubana

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 150 g dry rice
• 2 eggs
• 2 ripe bananas
• 100 ml tomato sauce
• 2 garlic cloves
• 3 tablespoons flour
• 100 ml olive oil
• 2 tablespoons olive oil
• salt
• chopped parsley

Recipe

• 1 in a saucepan, heat 2 tbsp oil on low heat. peel garlic cloves and fry until golden.
• 2 add rice, 5 dl water and 1/2 tsp salt. boil for three minutes. cover, lower heat to a simmer and let cook 17 minutes. turn off heat and let stand 5 minutes.
• 3 to fry the eggs, it's important to do it one at a time. use a generous amount (1 dl) oil in a small frying pan and let it heat up. when it starts to smoke a little, break the egg into a cup and carefully add it to frying pan. with a slotted spoon keep sprinkling hot oil on top of egg for 20-30 seconds. remove egg with slotted spoon and let oil strain out. repeat the process with other egg.
• 4 peel bananas, cover with flour and shake off excess. fry them, using the same oil that the eggs were fried in, 3-4 minutes each side until golden.
• 5 finally, heat tomato sauce.
• 6 each serving should include a neat heap of rice, sprinkled with parsley, one egg and one banana. the tomato sauce is poured over the rice.