Despite the name (Cuban-style rice), this is a Spanish dish that is popular in the Canaries, almost certainly because it makes use of locally grown bananas. It’s a simple, light meal, often served as a starter with a three-course lunch, it’s suitable for vegetarians and it’s popular with all ages. Here’s our recipe on how to make it.
The rice used is usually the Spanish short-grain style such as the SOS brand. Ready-prepared tomate frito is available in all supermarkets, but we prefer to make our own.
INGREDIENTS
• 200g rice (one small cup)
• A bay leaf
• A small onion
• 4 ripe tomatoes
• 2 cloves garlic
• Olive oil
• 2 small bananas (not too ripe)
• Two eggs (room temperature)
METHOD
Heat some oil in a saucepan, briefly chop and fry one clove of garlic (about 30 seconds) and add a bay leaf and the rice, stirring until each grain is coated. Add twice the volume of water (the 2:1 water/rice ration is key), bring to the boil then reduce to a low simmer and cover the pan.
Chop the onion finely and fry in another small saucepan until transparent. Halve the tomatoes and grate them into a bowl, discarding the skin. Add the other chopped clove of garlic and fry for a further two minutes before adding the tomato, sugar, salt and pepper.
Heat two tablespoons of oil in a frying pan, halve the bananas and halve the bananas lengthwise and fry until they start to brown. Remove, and fry the eggs.
Put rice in a cup and press down before putting it on the plate to create a timbal. Spoon tomato sauce over the top and serve with egg and banana to one side.
CHEF’S TIP
A halved frankfurter sausage is often fried and added to the meal.
