---
title: Arroz a la Cubana (Rice with Fried Egg and Tomato Sauce)
servings: 4
prep time: 5 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/arroz-a-la-cubana
---

Gather @white rice{300%g} and @canned tomato{1%can}.

Cook the rice in salted water according to the package until tender, about 15 minutes; keep warm and fluff with a fork. ~{15%minutes}

Meanwhile, warm 1 tablespoon of the @olive oil{3%tbsp} and soften the @onion{0.5} and @garlic{2%clove}, about 5 minutes. ~{5%minutes}

Add the crushed tomato and @sugar{1%tsp}, and simmer until thickened into a loose sauce, about 8 minutes. ~{8%minutes}

Season the sauce with @salt{} and keep it warm.

Heat the remaining olive oil in a skillet and fry the eggs until the edges turn lacy and brown but the yolks stay runny, about 3 minutes. ~{3%minutes}

Mound the rice on plates, top each with a fried @egg{4}, and spoon the tomato sauce alongside — not over — the egg.