Peruvian Arroz A La Cubana
Homestyle, direct, and complete: garlic rice, fried egg, and golden ripe plantain. Its charm is the contrast between gentle rice, runny yolk, and caramelized sweetness. A Peruvian lunch plate with no tomato sauce and no weird detours.
What you need
Ingredients
- 4 unitRipe Plantain
- 1.5 tspTable Salt
- 4 unitChicken Egg
- 1 tbspGround Garlic
- 2 cupWhite Rice
- 2.25 cupWater
- 70 mlVegetable Oil
Per serving
Nutrition
- kcal
- 729
- fat g
- 19.77
- carbs g
- 124.78
- fiber g
- 5.24
- protein g
- 15.79
Step by step
Preparation
- 1
**Peruvian arroz a la cubana** is simple, but mushy rice and pale plantain ruin the mood. Rinse the **rice** until the water runs less cloudy, peel the **ripe plantains** and keep them ready to slice.
- 2
Heat part of the **oil** and cook the **ground garlic** for **30 seconds**, just until fragrant, without letting it brown hard. Add the **rice**, **salt** and **water**; once it boils, lower the heat, cover and cook for **18 minutes**, until the rice is **fluffy**.
- 3
Turn off the heat and let the **rice** rest covered for **5 minutes**. Then gently fluff it so it does not clump; it should stay hot, loose and lightly garlicky.
- 4
Slice the **ripe plantains** lengthwise or on a diagonal. Fry them with another part of the **oil** for **2 to 3 minutes per side**, until **golden** and caramelized around the edges.
- 5
With the remaining **oil**, fry the **eggs** for **2 to 3 minutes**, until the white is **set** and the yolk stays runny. Serve each plate with rice, the egg on top and plantain on the side, all hot.