Cuban-Style Rice, Arroz Cubano
This arroz a la cubana recipe piles fluffy white rice on a plate, tops it with a fried egg and a spoonful of tomato sauce, and serves fried plantain alongside. It is one of Spain's best-loved home dishes — quick, cheap and eaten by everyone from schoolchildren to grandparents. One serving is about 430 g.
Despite the name, arroz a la cubana does not exist in Cuban cooking — it is a Spanish dish, probably born from a Spanish misreading of Cuban meals of rice with stews and a fried egg, from the time when Cuba was still a Spanish colony. In Spain it became a beloved home dish: white rice, a fried egg, tomato sauce and fried banana or plantain, on one plate, with no ceremony. In the Philippines, where Spain also left its mark, the same plate appears with ground meat — but the Spanish version keeps it simple.
Pairs well with: A green salad, or simply on its own
Provenance
Spain
Spanish Home Classic
Mediterranean & Italy
Time Dedication
35m
10m prep • 25m cook
Batch Yield
4 Servings
565 kcal per serving
1 serving ≈ 430 g
Technical Skill
Easy
Easy (One Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Spanish Home Classic
Photo: Javier Leiva, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
Good arroz a la cubana is judged by the egg: a runny yolk that sauces the rice, with golden plantain on the side.
Execution Methodology & Culinary Technique
Prep Stage: Rinse, Slice and Crack
10 Mins • Rinse & Slice
Rinse the rice, slice the plantains, crack the eggs into small bowls, and chop the onion and garlic for the sauce. The eggs fry in two minutes and the plantain in three, so everything must be ready before the oil gets hot.
Maestro Tip: Crack each egg into its own bowl — a broken yolk in the pan is much harder to fix.
15 Mins Simmer, ~95°C (203°F)
Simmer the rinsed rice in the water with half the salt for 15 minutes, covered, then rest for 5 minutes and fluff with a fork.
Do not lift the lid while the rice cooks — the steam finishes it.
Done when: The rice is tender and the water is absorbed.
10 Mins Medium heat, ~160°C (320°F)
Fry the onion and garlic in the sauce oil for 3 minutes, add the crushed tomatoes and the rest of the salt, and simmer for 7 minutes until thick.
A pinch of sugar tames sharp tomatoes — taste first, then decide.
Done when: The sauce is thick enough to coat a spoon.
5 Mins Medium heat, ~160°C (320°F)
Fry the plantain slices in half the frying oil over medium heat for 2 minutes a side until golden and caramelised at the edges.
Ripe plantain burns fast — keep the heat medium and watch the edges.
Done when: The slices are golden with caramelised edges.
4 Mins Medium heat, ~160°C (320°F)
Fry the eggs in the remaining oil over medium heat for 2–3 minutes until the whites are set and the yolks are still runny.
Spoon a little hot oil over the whites to set the tops without flipping.
Done when: The whites are set and the yolks wobble when shaken.
2 Mins Off the heat (plating, ~60°C / 140°F)
Mound the rice on each plate, spoon over the tomato sauce, top with a fried egg, and lay the plantain alongside.
Serve immediately — a fried egg waits for no one.
Done when: The plate is hot, the egg yolk is runny, and the plantain is golden.
Finishing Touches & Plating
Serve immediately while the egg yolk is runny — break the yolk over the rice at the table.
Nutritional Physiology & Benefits
Energy
565
kcal / serving
Protein
14g
Complete AA
Carbs
92g
Complex
Fats
16g
Healthy
| Energy | 565 kcal |
| Protein | 14 g |
| Carbohydrates | 92 g |
| Fat | 16 g |
| Fibre | 4.8 g |
| Sugar | 16.1 g |
| Sodium | 509 mg |
| Energy | 131 kcal |
| Protein | 3.3 g |
| Carbohydrates | 21.4 g |
| Fat | 3.8 g |
| Fibre | 1.1 g |
| Sugar | 3.7 g |
| Sodium | 118 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and potassium (tomato, plantain), vitamin A (plantain), B vitamins and iron (egg), vitamin B6 (plantain).
Quick, Complete Lunch
Rice, egg and plantain together give about 14 g of protein and 92 g of carbohydrate per serving — a full lunch in 35 minutes.
Egg and Plantain
The egg brings protein and B vitamins, and the fried plantain adds potassium and a sweet contrast to the tomato sauce.
Cheap and Cheerful
Four everyday ingredients, one pan and a pot — about $2–3 a serving, and children ask for it by name.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Crusty Bread
Bread mops up the tomato sauce and the runny yolk — nothing should be left on the plate.
Vegetables
Green Salad
A simple salad with lemon dressing lightens a rich, fried plate.
Drinks
Sparkling Water with Lemon
Cold and light, it cuts through the fried egg and sweet plantain.
Full Menus
Family Lunch Menu
Serve the plates with a big salad in the middle of the table and fruit for dessert — lunch, Spanish style.
Complete menu
Serve the plates with a green salad and crusty bread, and finish with fresh fruit.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Do Not Use Green Plantain
Green plantain is starchy and savoury, not sweet — it fries up hard and bland. Wait until the skin is yellow with black spots. This is general guidance, not medical advice.
Do Not Overcook the Egg
A hard yolk has nothing to sauce the rice with — pull the egg while the yolk still wobbles.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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