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    Arroz a La Cubana

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    Arroz a La Cubana

    Serves: 4


    • 400g long grain rice
    • 8 baby or 4 larger bananas, skinned and cut in half lengthwise
    • 4-5 tablespoons olive oil
    • 4-8 medium eggs, depending on appetites
    • Quick chilli sauce
    • 1 tablespoon olive oil
    • 500g tinned tomatoes, de-seeded and chopped
    • 1-2 cloves of garlic, finely chopped
    • 1-2 red or green chillies, de-seeded and finely chopped
    • 1 teaspoon caster sugar


    1. First cook your rice, according to the instructions on the packet and set aside on a warmed serving dish.
    2. Now, fry the bananas in a tablespoon of the olive oil in a roomy frying pan, turn them once, and remove carefully as soon as the surfaces are lightly caramelised.
    3. Set aside and keep warm.
    4. Meanwhile, make the chilli sauce. Put all the ingredients in the liquidiser and process to a purée.
    5. Then transfer to a small pan and bubble up fiercely for a few minutes to concentrate the juices, before reducing the heat and leaving to simmer while you fry the eggs.
    6. Heat the remaining oil in the frying pan and wait until a faint blue haze rises. Then fry the eggs until the edges are lacy and crisp, spooning hot oil over the yolks until they are lightly veiled, but still runny inside.
    7. Serve the eggs on top of the rice with the bananas round the side and the chilli sauce added separately.

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