Spain on a Fork > All Recipes > Main Dishes > Cuban Style Rice – Arroz a la Cubana
All Recipes, Main Dishes / May 25, 2017

Cuban Style Rice – Arroz a la Cubana

– Cuban Style Rice – Arroz a la Cubana –

This is a recipe that dates back to the colonial times, when Spain was in the Americas. It all began in 1492 when Christopher Columbus discovered the new world. The Spaniards always brought their own recipes and cooking techniques on their travels abroad. During the Spanish colonization of the Americas, the Spaniards discovered new ingredients, only found in the Americas, and it changed everything. Take this recipe of Cuban style rice as an example, a combination of white rice, tomato sauce, eggs and bananas. It may seem like a simple dish, and it is, however, all of these flavors combined together, truly have an incredible flavor that will surprise you. Watch our video below on how to easily make Cuban style rice, and re-live history with this extraordinary dish. Salud!

Watch the Video Below on How to Make Cuban Style Rice

Cuban Style Rice

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Author Albert Bevia @ Spain on a Fork


  • 1/2 Cup of Round Rice
  • 1 Cup of Water
  • 1/2 Cup Tomato Puree
  • 1 Banana
  • 2 Fresh Eggs
  • 1/4 Cup Extra Virgin Spanish Olive Oil
  • 1/2 Tsp Sugar
  • 1 Clove of Garlic Minced
  • Fresh Parsley
  • Sea Salt
  • Ground Pepper


  1. Add 1 banana to a pre-heated oven (210 c - 410 f) and bake/broil for 10 to 12 minutes
  2. Heat a small sauce pan with a medium-high heat and add 1 cup of water
  3. Grab another small sauce pan and heat with a medium heat and add 1 tbsp extra virgin Spanish olive oil
  4. Once the oil gets hot add 1 minced garlic to the oil and mix
  5. 30 seconds after adding the garlic to the pan, add 1/2 cup of round rice to the pan and mix with the garlic and oil
  6. After cooking your rice for about 3 minutes, add the 1 cup of water that is boiling from the other sauce pan into the rice, season with sea salt and mix together
  7. After about 5 minutes lower your heat to a LOW heat, continue to mix every minute or so
  8. 3 minutes after lowering the heat on the rice, place a lid on the sauce pan, turn off the fire and set aside
  9. Grab the same sauce pan you heated the water with, heat with a medium heat, add 1 tbsp extra virgin olive oil, 1/2 cup tomato puree, 1/2 tsp sugar, a pinch of sea salt, some ground pepper and mix everything together
  10. After cooking your tomato sauce for 5 minutes, turn your burner off and set aside
  11. Peel and cut your baked banana into 1/4 inch thick round slices
  12. Heat a non-stick frying pan with a medium heat and add 2 tbsp of extra virgin Spanish olive oil to the pan
  13. Once the oil gets hot fry your eggs, making sure to keep the yolks runny
  14. Add the reserved white rice to a plate, top the rice off with the reserved tomato sauce, decorate the banana slices around the plate and add the 2 fried eggs to the plate
  15. Garnish the plate with some fresh parsley
  16. Enjoy!

Recipe Notes

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