Arroz a la Cubana
(ah-ROTH ah lah koo-BAH-nah)
La Comida Hecha Rápida (The Weeknight Heart)
Despite the name, this dish is fundamentally Spanish, a colonial crossover brought back to the Iberian peninsula by returning emigrants who missed the Caribbean. It represents the unpretentious, grandmotherly comfort of a true Spanish home, an absolute masterclass in executing humble ingredients flawlessly. With a deeply reduced tomato sofrito, perfectly separate grains of rice, sweet caramelized plantains, and an egg fried violently in smoking-hot olive oil to achieve crispy, lacy edges, it delivers a staggering amount of soul for a weeknight dinner.
Before you start
Wash the rice aggressively.
Rinse the rice in a fine-mesh strainer under cold water, agitating the grains with your hands until the water beneath runs entirely clear to remove the surface starch. This ensures separate, fluffy grains.
Bring the eggs to room temperature.
Cold eggs straight from the refrigerator will drop the oil temperature and cause violent, dangerous splattering in the pan.
Ingredients
- long-grain white rice1 1/2 cup
- extra virgin olive oil1/4 cup
- garlic clove1 med
- bay leaf1 med
- water3 cup
- kosher salt1 tsp
- yellow onion1/2 med
- garlic cloves2 med
- canned crushed tomatoes1 1/2 cup
- white sugar1/2 tsp
- black pepper1/4 tsp
- sweet plantains2 med
- large eggs4 large
- all-purpose flour1 pinch
Method
- 01
Toast and simmer the rice.
In a medium saucepan, heat one tablespoon of extra virgin olive oil over medium heat. Add the smashed garlic clove and bay leaf, cooking until fragrant. Add the thoroughly washed rice and toast for one minute. Pour in the water and half a teaspoon of salt, bring to a boil, reduce to the lowest simmer, cover tightly, and cook for 15 minutes.
- 02
Rest the rice off the heat.
Remove the saucepan from the heat and leave it covered for exactly five minutes. This resting period is critical to allow the grains to fluff and separate properly.
- 03
Build the tomato sofrito.
In a separate saucepan or skillet, heat two tablespoons of olive oil over medium-low heat. Sauté the diced onion until translucent and soft, about eight minutes, then stir in the minced garlic for one minute.
- 04
Reduce the tomato sauce.
Pour in the crushed tomatoes, sugar, black pepper, and the remaining half teaspoon of salt. Reduce the heat to low and allow the sauce to bubble and thicken deeply while the rice finishes cooking.
- 05
Fry the sweet plantains.
In a non-stick skillet, heat two tablespoons of olive oil over medium heat. Fry the plantain slices until they are deeply golden and caramelized on both sides, about two to three minutes per side, then transfer to a paper towel-lined plate.
- 06
Prepare the oil for the eggs.
Wipe out the plantain skillet, pour in a generous quarter-inch layer of extra virgin olive oil, and place over medium-high heat until shimmering. Sprinkle a tiny pinch of flour into the oil to prevent the liquid from splattering dangerously.
- 07
Fry the eggs to achieve puntillas.
Crack a room-temperature egg into a small ramekin and gently slide it into the hot oil. Tilt the pan slightly and use a slotted spoon to rapidly scoop the hot oil over the egg white and yolk. Cook for under a minute until the edges are dark, crispy, and lacy, the white is fully set, and the yolk remains completely liquid.
- 08
Mold the rice and assemble the plate.
Pack a one-cup dry measuring cup with the cooked rice and invert it onto the center of a warm plate to form a neat dome. Spoon the thick tomato sauce over half the rice, lay the lacy egg beside it, and arrange the caramelized plantains around the edge. Serve immediately.
Notes
Do not skip the sugar in the sofrito.
A pinch of sugar is a universally recognized Spanish technique to neutralize the natural acidity of the tomatoes and round out the deeply savory sauce.
Crack your eggs into a ramekin first.
Dropping an egg directly into smoking-hot oil is a gamble. Sliding it in gently from a small bowl keeps the yolk perfectly centered and protects your hands from splashing fat.
From Cook Spanish in America.