This two-person version combines three inexpensive elements: rice, a tomato-rich minced-beef mixture and one fried egg per plate. Cook the rice and beef at the same time, then fry the eggs just before serving.

Seasoned mince cooking in a frying pan for arroz a la Cubana. — Reduce the beef and tomato mixture until it is rich rather than watery.

Ingredients

Metric US Ingredient

150 g ¾ cup brown basmati or basmati rice Rinsed.

300 ml 1¼ cups water For cooking the rice.

Pinch Pinch salt For the rice.

15 ml 1 tbsp olive oil For the beef mixture.

1 small 1 small onion Finely chopped.

2 cloves 2 cloves garlic Minced.

400 g 14 oz minced beef

2.5 ml ½ tsp ground cumin

2.5 ml ½ tsp smoked or sweet paprika

15 ml 1 tbsp tomato purée

200 g 7 oz chopped tomatoes

To taste To taste salt, black pepper and chilli flakes

10 ml 2 tsp olive oil or non-stick spray For frying the eggs.

2 large 2 large eggs

Method

Rinse the 150 g rice until the water runs mostly clear. Put it in a small saucepan with the 300 ml water and a pinch of salt.

Bring to the boil, stir once, cover and reduce the heat. Simmer until tender and the water is absorbed, following the timing on the rice packet. Remove from the heat and keep covered.

Meanwhile, heat the 15 ml olive oil in a large frying pan over medium heat. Cook the chopped onion and 2 minced garlic cloves for 2 to 3 minutes.

Add the 400 g minced beef and cook, breaking it up, until no pink meat remains.

Stir in the cumin, paprika, tomato purée and 200 g chopped tomatoes. Season and simmer for 15 to 20 minutes, until rich and not watery.

Heat the remaining oil in a small frying pan and fry the 2 eggs until the whites are set and the yolks are cooked to your preference.

Divide the rice between two plates, add the beef mixture and top each portion with a fried egg.

Useful notes

Equipment

Small saucepan with lid
Large frying pan
Small frying pan
Spatula
Sharp knife and chopping board

Substitutions

Use white basmati rice for a quicker cooking time, following the packet instructions.
Add chopped spinach, sweetcorn or peppers to the beef mixture.
Use cauliflower rice for a lower-carbohydrate variation, adjusting the cooking method accordingly.

Allergen notes

Contains egg.
The beef and tomato mixture has no obvious major UK allergens, but check any prepared seasonings used.

Storage

Cool rice and beef promptly and refrigerate them separately for up to 3 days. Reheat both until piping hot and fry fresh eggs when serving. The beef mixture can be frozen for up to 3 months.

Tips

Keep cooked rice covered off the heat while the beef finishes so it stays warm without drying out.
Simmer the beef mixture until excess tomato liquid has reduced; it should sit beside the rice rather than flood it.
Fry the eggs last so they reach the plate hot.

Arroz a la Cubana

Recipe summary