Cuban-style rice
Approx. 25 min total · 2 servings
White rice with fresh tomato sauce and fully set eggs.
Ingredients
- 160 g Rice (dry weight)
- 2 unit(s) Eggs
- 400 g Tomato
- 10 g Garlic
- 20 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Wash and grate tomatoes. Peel and chop garlic. Rinse rice.
- Cook rice in salted water following the pack, about 15–18 minutes. Drain if water remains.
- Meanwhile soften garlic in 10 ml oil for 1 minute. Add tomato and salt and simmer 15 minutes, stirring.
- Cook eggs in remaining oil, covered on low heat. Serve with rice and sauce.
- Cook until both whites and yolks are fully set; leave no raw egg.
Ingredients on offer
Local availability not confirmed.
160 g Rice (dry weight)
No price
2 unit(s) Eggs
No price
400 g Tomato
No price
10 g Garlic
No price
20 ml Olive oil
No price