Arroz a la cubana recipe, a combined dish with Caribbean roots

Arroz a la cubana is not 100% Cuban, we know that. Even so, its inspiration in the rich and varied cuisine of Cuba is indisputable. A somewhat distorted but sincere version that migrated to the peninsula to become one of the most surprising dishes for travellers. An everyday dish that has solved many meals and that has to be part of our recipe book.

Simple in composition, to prepare arroz a la cubana you only need rice, tomato sauce, eggs and banana, preferably PGI Plátano de Canarias. The sweet flavour of the banana and its unique texture take this dish a step further, making something simple an unforgettable recipe for everyone.

Ingredients for arroz a la cubana (2 people):

  • 200 grams of rice
  • Homemade fried tomato
  • 2 bananas PGI Plátano de Canarias
  • 2 eggs
  • Salt
  • 2 garlic
  • Bay leaf


  1. First of all, in a small saucepan, add a splash of oil and fry the peeled and chopped garlic over a medium heat. Then add twice as much water as rice and a bit of salt together with the bay leaf. Add the rice once the water is boiling and cook for 18 minutes over a medium heat.
  2. Once the rice is ready, the dish can practically be served. All that remains is to fry the eggs in plenty of oil. To prepare the bananas, peel them, cut them in half and grill them in the same pan as the eggs, but with very little oil. A drizzle will be enough.
  3. Finally, serve a nice plate of rice with plenty of hot tomato sauce, the fried egg (or more if desired) and the two banana halves. The secret of this recipe lies in the pan-fried banana, which is hot and caramelised on the outside.

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