Arguiñanos Arroz A La Cubana Food

ARROZ CUBANO: EASY CUBAN RICE

Steps:

• 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.
• 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.
• 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.

ARGUIñANO'S ARROZ A LA CUBANA

Steps:

• In a saucepan, heat 2 tbsp oil on low heat. Peel garlic cloves and fry until golden.
• Add rice, 5 dL water and 1/2 tsp salt. Boil for three minutes. Cover, lower heat to a simmer and let cook 17 minutes. Turn off heat and let stand 5 minutes.
• To fry the eggs, it's important to do it one at a time. Use a generous amount (1 dL) oil in a small frying pan and let it heat up. When it starts to smoke a little, break the egg into a cup and carefully add it to frying pan. With a slotted spoon keep sprinkling hot oil on top of egg for 20-30 seconds. Remove egg with slotted spoon and let oil strain out. Repeat the process with other egg.
• Peel bananas, cover with flour and shake off excess. Fry them, using the same oil that the eggs were fried in, 3-4 minutes each side until golden.
• Finally, heat tomato sauce.
• Each serving should include a neat heap of rice, sprinkled with parsley, one egg and one banana. The tomato sauce is poured over the rice.

ARROZ A LA CUBANA (GINILING)

Steps:

• Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
• Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
• Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.