📝 About This Recipe
Arroz a la Cubana is a beloved cornerstone of Cuban home cooking, representing a beautiful marriage of Spanish influence and Caribbean soul. This vibrant dish features fluffy white rice topped with a rich, savory tomato-based picadillo, sweet caramelized plantains, and a perfectly lacy fried egg. It is a symphony of sweet, salty, and savory flavors that transforms simple pantry staples into a feast fit for a king.
🥗 Ingredients
The Fluffy Rice
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 1/2 cups Water
- 2 cloves Garlic (smashed)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
Savory Picadillo (Meat Sauce)
- 1 pound Ground beef (80/20 lean-to-fat ratio preferred)
- 2 tablespoons Olive oil (extra virgin)
- 1 medium Yellow onion (finely diced)
- 1 medium Green bell pepper (finely diced)
- 4 cloves Garlic (minced)
- 8 ounces Tomato sauce (canned)
- 1/4 cup Spanish manzanilla olives (pitted and halved)
- 2 tablespoons Raisins (for a hint of sweetness)
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1/4 cup Dry white wine (such as Vino Seco or Sauvignon Blanc)
The Golden Sides
- 2 large Ripe plantains (skin should be black or very spotted)
- 4 large Eggs (fresh)
- 1/2 cup Vegetable oil (for frying)
👨🍳 Instructions
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1
Start the rice: In a medium pot, heat 1 tablespoon of oil over medium heat. Add the smashed garlic cloves and sauté for 1 minute until fragrant. Add the rinsed rice and stir to coat each grain in oil, toasting for about 2 minutes.
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2
Add the water and salt to the rice. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes. Once done, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
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3
Prepare the Sofrito: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and green pepper. Sauté until the onion is translucent and the pepper is soft, about 5-7 minutes.
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4
Add the minced garlic to the skillet and cook for another 60 seconds until highly aromatic, being careful not to burn it.
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5
Increase heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until browned. Drain any excess fat if necessary.
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6
Stir in the cumin, oregano, salt, and pepper. Pour in the white wine and use your spoon to scrape up any browned bits from the bottom of the pan.
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7
Add the tomato sauce, olives, and raisins. Lower the heat to a simmer and cook uncovered for 15 minutes, allowing the sauce to thicken and the flavors to meld.
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8
Prepare the plantains: Peel the ripe plantains and slice them on a diagonal into 1/2-inch thick ovals (bias cut).
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9
In a separate frying pan, heat about 1/4 inch of vegetable oil over medium heat. Fry the plantain slices for 2-3 minutes per side until they are deeply golden brown and caramelized. Drain on paper towels.
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10
In the same oil (or fresh oil if preferred), fry the eggs one by one 'sunny side up' or 'over easy'. The goal is a crispy edge with a runny yolk that will act as a sauce for the rice.
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11
Assemble the plate: Use a small bowl to mold the rice into a neat mound on one side of the plate. Generously ladle the picadillo next to or over the rice.
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12
Place two or three fried plantain slices on the side and crown the rice with the hot fried egg. Serve immediately.
💡 Chef's Tips
Ensure your plantains are very ripe (black skin); yellow plantains will be starchy rather than sweet and creamy. To get the perfect 'mound' of rice, lightly grease a small ramekin with oil before packing the rice in and inverting it onto the plate. If you dislike raisins, you can omit them, but they provide the authentic 'sweet and salty' profile classic to Cuban picadillo. Don't over-salt the meat early on, as the olives will release saltiness as they simmer in the sauce. For a healthier version, you can bake the plantains at 400°F with a light brush of oil until tender.
🍽️ Serving Suggestions
Serve with a side of fresh avocado slices seasoned with lime and sea salt. Pair with a cold glass of Materva (yerba mate soda) or a classic Cuban Mojito. A simple side of black beans (frijoles negros) can be served in a separate small bowl. End the meal with a strong Cuban espresso (cafecito) to balance the richness of the dish. Provide a bottle of hot sauce or 'pique' for those who want an extra kick of heat.