cuban

Arroz a la Cubana with Tomato Sauce and Fried Egg

This simmered dish pairs egg with cooked white rice, crushed tomatoes and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

104 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g cooked white rice 286 kcal
50g egg 72 kcal
180g crushed tomatoes 58 kcal
15g olive oil 133 kcal
8g garlic, minced 12 kcal
0.5 tsp (1g) ground cumin 4 kcal
110g banana, sliced 98 kcal
0.5 tsp (1g) kosher salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

cooked white riceolive oilkosher salt
Warm the cooked rice in a small pot with 1 tsp olive oil and a pinch of salt until steamy.
olive oilgarlicground cumin
In a skillet over medium heat, heat 1 tsp olive oil. Add garlic and cumin and cook 20-30 seconds.
crushed tomatoeskosher saltblack pepper
Add crushed tomatoes, salt, and black pepper; simmer 6-8 minutes until slightly thickened.
cooked white riceeggolive oil
In a nonstick pan, heat remaining olive oil and fry the egg sunny-side up (or over-easy) until the white is set.
cooked white riceeggcrushed tomatoesbanana
Plate rice, spoon tomato sauce over it, add sliced banana on the side, and top with the fried egg.