Article by Jamie Rogers
One of my favorite comfort foods, Arroz Cubano, makes a great mid-week meal after a long day at work. By the name, you would think it was a Cuban dish, but it’s actually a staple on the kitchen tables of most Spanish households. While studying in Spain, this was my #1 dinner request from my Spanish mom, Beatriz.
Arroz Cubano is comprised of white rice, a fried egg and sofrito — a tomato-based sauce with a paprika kick. It is a quick meal with a great balance of carbs, veggies and protein.
To Prepare Arroz Cubano for Two:
Ingredients
- 1 28-oz can of crushed tomatoes
- 1 medium green pepper, chopped
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- ~4 tablespoons of extra virgin olive oil
- 1 tsp of Spanish paprika (Try not to skip — this adds a nice punch to the dish.)
- Salt and pepper, to taste
- 2 eggs
- 1 cup of white rice
Sofrito
Heat a large frying pan over medium heat, adding enough olive oil to coat the bottom of the pan. Add the chopped onion and sauté until transparent, taking care not to burn them. Add the chopped green pepper and cook for five minutes. Add the minced garlic and sauté for another minute. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook the sofrito for about 10 to 15 minutes, taking care not to burn. Set aside.
Rice
Cook according to package directions, but add a splash of olive oil to the water. I like my rice a little al dente, because the rest of the dish is soft.
Eggs
Take the olive oil for a spin around the bottom of a small frying pan. Heat the oil on medium. Fry the eggs over easy one at the time in the olive oil. Salt to taste.
Prepare your Plates
Scoop your rice onto the plates (using an ice cream scoop may make this process neater) and make little nests in the top of each heap. Spoon some of the sofrito in the reservoir and top with a fried egg. Serve immediately. Enjoy!
I hate when my foods touch on the plate, but with this dish, I mix it all up and take great joy in breaking the yolk. It’s the little things.
