Arroz a la cubana, photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente

Arroz a la cubana

Cuisine: Cuban
Is breakfast your favorite meal of the day? After you try this hearty dish, it might well be!

Arroz a la cubana is a dish that features rice, a fried egg, plantains and tomato sauce. It's a delicious and hearty breakfast that you can also have for lunch or dinner. In Cuba that they don't call it arroz a la cubana there; they simply call it huevo frito con arroz, or fried eggs with rice.

For meat lovers, consider adding ground meat, or any type of protein in addition to the eggs.


  • 2 cups uncooked rice
  • 2 cups sofrito
  • 4 cups chicken broth
  • 4 eggs
  • 1 cup extra-virgin olive oil
  • 1/2 cup butter melted
  • salt to taste
  • Sofrito
  • 1 cup canned tomatoes
  • 1 clove garlic
  • ½ cup white onion
  • ½ cup red peppers seeded and charred

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  1. Bring a saucepan to medium heat and add ½ cup olive oil, once it starts bubbling add garlic, canned tomatoes, chopped onions and chopped peppers, a pinch of salt and pepper. Cook for 8 minutes or until all the ingredients are cooked. Let cool and blend until a light puree. Reserve.
  2. While the sofrito is simmering, make the rice. Pour approximately 2-3 tablespoons of olive oil into a medium size sauce pan over medium high heat. Pour the rice into the pan and coat the rice with oil. Pour chicken broth into the pan and bring to a boil. Add salt to taste. Then, reduce the heat, cover and allow to simmer until rice is cooked – about 20 minutes.
  3. Pour 1 teaspoon olive oil and 1 teaspoon melted butter into a small frying pan. Heat on medium. Fry the eggs one at a time and sprinkle with a pinch of salt.
  4. Serve each plate with a scoop of rice on a plate and make a hole in the center and add 2 teaspoons sofrito, top with a fried egg on top and serve immediately with a slice of toasted baguette with butter and garlic.
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