Arroz Cubano: Easy Cuban Rice

Arroz cubano
Sharon Scheurich - Canarybird, Tenerife Journal / Getty Images
Ratings (25)
  • Total: 40 mins
  • Prep: 5 mins
  • Cook: 35 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
539 Calories
17g Fat
80g Carbs
15g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 539
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 17%
Cholesterol 226mg 75%
Sodium 175mg 8%
Total Carbohydrate 80g 29%
Dietary Fiber 3g 10%
Protein 15g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Arroz Cubano, also known as Arroz a la Cubana, is a classic dish of rice and fried egg that is eaten in many Spanish-speaking countries. As with any dish that is popular--and cooked in a variety of regions--there are versions unique to every household. Some cooks prepare the rice with garlic, while others prepare simply white rice. Recipes might include a can of tomato sauce sautéd with a bit of olive oil, or a sofrito with onions and peppers. In some countries, adding a fried banana is traditional.

Sofrito is a tomato sauce that is made all over Spain and used in other recipes. It is fresh or crushed canned tomatoes, onions, garlic and green peppers sautéed in olive oil. For this recipe, it is best to first make the sofrito and set aside until needed.

Considering the recipe's main ingredients are rice and egg, this is the perfect dish to quickly throw together on a busy weeknight. Simply adjust the ingredients to reflect what you have on hand. 

Ingredients

  • 1 cup Sofrito (Spanish tomato sauce)
  • 3​ tablespoons Spanish virgin olive oil
  • 2 cups uncooked rice
  • 3 to 4 cups water
  • Salt to taste
  • 4 large eggs

Steps to Make It

  1. Make the sofrito. While the sofrito is simmering, make the rice. Pour approximately 2 to 3 tablespoons of olive oil into a medium-size saucepan and place over medium-high heat. Add the rice into the pan and coat the rice with the oil. Pour enough water to cover the rice into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, loosely cover and allow to simmer until rice is cooked, about 20 minutes.

  2. Pour 1/4-inch olive oil into a small frying pan and place over medium heat. Fry the eggs one at a time in the olive oil, sprinkling with a dash of salt.

  3. Place a scoop of rice on each plate and make a depression in the center. Ladle some of the sofrito into the depression. Carefully top with a fried egg. Serve immediately with a baguette.