Recipe: “Arroz” a la cubana

The poor person’s Peruvian dish of choice is arroz a la cubana (Cuban-style rice), which I’m willing to bet doesn’t exist in Cuba (much like our Russian-style eggs, but that’s a topic for another time). When I was a kid it I considered it a treat (sweet fried stuff for lunch!) but then I realised it was just a cost-saving strategy. Either way, it’s a dish that is deeply ingrained in my memory, and as such I crave it from time to time.

I have no issues with eating small quantities of rice but this dish needs a big whack of it to fill you up and mop up the oozy egg yolk. Thus, I used the almighty cauliflower rice instead.

“Arroz” a la cubana
Yield: 2 servings

Paleo "arroz" a la cubana

Ingredients

  • 1/4 head cauliflower
  • 3-4 tablespoons coconut oil
  • 2 garlic cloves, minced
  • 1 plantain
  • 2 eggs
  • salt and pepper

Directions

  1. Separate the cauliflower in florets and chop it briefly in a food processor until its texture resembles rice or cous cous. Don’t over-process or you’ll end up with mash.
  2. Heat 1 tablespoon of coconut oil in a small pot. Add garlic and cook at low heat to avoid burning it. Add cauliflower and cook for 10 – 15 minutes, stirring frequently. Season with salt.
  3. Peel and slice plantain lengthwise. Heat 1-2 tablespoons of coconut oil in a pan and fry the slices at medium temperature.
  4. Fry the eggs in the remaining coconut oil. Season with salt and pepper.
  5. Serve cauliflower “rice” topped with egg and plantain slices on the side.

3 thoughts on “Recipe: “Arroz” a la cubana

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s