Cuban-style rice is a classic and comforting dish that combines white rice, fried eggs, and ripe plantain, accompanied by a homemade tomato sauce with a special twist. This version, enriched with sobrasada, ginger, and orange peel, gives it a unique and flavorful spin.
Originating from Cuban cuisine and very popular in Spain, this dish is ideal for family meals or a nutritious lunch. It's simple to prepare and perfect for beginner cooks. The sauce, made with crushed tomatoes, onion, garlic, and ginger, is slowly cooked to concentrate flavors. The sobrasada adds richness and a smoky touch, while the orange peel provides an unexpected citrus aroma.
The rice is cooked with garlic and broth for extra flavor, and served with fried eggs and plantain chips. You can accompany it with seasonal vegetables for a more complete meal. Leftover sauce is great for reusing in pastas or pizzas.
Prep
10 min
Cook
1 min
Servings
4
We started with the sauce, to save time: Chop the onion, garlic and ginger, and sauté over medium heat.
Add the crushed tomato and the orange peel in large pieces. Let it reduce to medium heat for 30 or 40 minutes, stirring occasionally.
When the tomato has reduced, we lower the heat to the minimum. Remove the orange and add the sobrasada and herbs (basil, oregano, parsley and cilantro). We stir well so that everything is integrated.
We cook the rice as we normally do, I have done it with fried garlic and chicken broth.
We fry the eggs, one or two per person.
