Cuban-Style Rice Recipe

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Cook Healthy and QuickCuban rice, named for the fried bananas served on the side, is loved by Spanish children as much for its pretty colors as for the sweet-salty combination of flavors. Leftover paella makes a particularly good version.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • 1¾ cups cooked rice
  • 4 tbsp olive oil
  • 8 eggs
  • 4 small bananas, peeled and halved lengthwise
  • 1 lb 2 oz (500 g) fresh or canned tomatoes
  • 1 thick slice of onion, chopped
  • 1 garlic clove, chopped
  • 1 fresh red chile, seeded and chopped (optional)
How to Make It
  1. Heat the rice through in a low oven or microwave and transfer to a warm serving dish.
  2. Heat the oil in a large frying pan. Crack the eggs in and cook sunny-side up. Remove with a slotted spoon, arrange on top of the rice, and keep warm.
  3. In the same pan, cook the bananas just enough to caramelize them a little. Remove and arrange them with the eggs.
  4. Meanwhile, liquidize the tomatoes, onion, and garlic with the chile, if using. Pour the tomato mix into the same frying pan and bubble up for 1–2 minutes to concentrate the juices and develop the flavors. Serve the rice with its toppings, and the tomato sauce on the side.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
15 g
Trans Fat
0.0 g
48 g
Dietary Fiber
3 g
22 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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