Cuban Rice Name: Arroz a la Cubana and How to Make It

The dish commonly called Cuban rice is arroz a la cubana, or “Cuban-style rice”: a plate of white rice served with tomato sauce, a fried egg, and often sweet fried plantain. Recipes vary by household and region, and the name does not point to one universally fixed version; this practical take brings the familiar elements together as a filling, straightforward meal.

The components are cooked separately, then arranged on each plate, so the rice stays fluffy and the plantain gets a golden edge. A quick tomato sauce adds moisture and tang, while the egg makes the meal more substantial. This recipe serves four and uses ordinary supermarket ingredients, with notes below for adjusting the sauce and fruit to suit what is available.

Ingredients

2 cups (370 g) long-grain white rice
2½ cups (590 ml) water
1 teaspoon (6 g) fine salt, divided, plus more to taste
1 tablespoon (15 ml) olive oil for the tomato sauce
½ cup (75 g) finely chopped yellow onion
2 garlic cloves (about 6 g), minced
1 can (14½ ounces / 411 g) crushed tomatoes
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) ground black pepper, plus more to taste
2 ripe plantains (about 1 pound / 450 g before peeling)
2 tablespoons (30 ml) neutral oil for frying the plantains, plus more if needed
4 large eggs
1 tablespoon (15 ml) neutral oil for frying the eggs, plus more if needed
2 tablespoons (8 g) chopped fresh cilantro, optional, for serving

Instructions

Get everything ready. Rinse the rice in a fine-mesh sieve under cool water, swishing it gently until the runoff is less cloudy, then drain well. Chop the onion and garlic, measure the sauce ingredients, and peel the plantains. Cut each plantain diagonally into slices about ½ inch (1.25 cm) thick. Set out a saucepan with a lid for the rice, a skillet for the sauce, and a second skillet for frying.
Start the tomato sauce and rice at the same time. Heat the olive oil in the sauce skillet over medium heat. Add the onion and cook, stirring, for about 3 minutes, until softened but not browned. Stir in the garlic for 30 seconds, then add the crushed tomatoes, oregano, black pepper, and ¼ teaspoon (1.5 g) of the salt. Bring the sauce to a gentle simmer, lower the heat, and cook uncovered for 12 minutes, stirring occasionally. It should thicken slightly while remaining spoonable; turn the heat to low when it is ready.
Cook the rice. While the sauce simmers, put the drained rice, water, and remaining ¾ teaspoon (4.5 g) salt in the lidded saucepan. Bring to a boil over medium-high heat. Stir once, cover tightly, and reduce the heat to low. Simmer for 13 minutes without lifting the lid. Turn off the heat and leave the covered rice to rest for 10 minutes. This covered rest finishes the grains and helps keep them separate; do not stir during the rest.
Fry the plantains as the rice rests. Heat the neutral oil in the second skillet over medium heat. When a plantain slice sizzles gently on contact, add the slices in one layer, working in batches if needed. Fry for about 3 minutes per side, turning once, until the surfaces are golden and the centers are tender. Transfer them to a plate lined with paper towel and season lightly with a pinch of salt if desired. Keep the pan on the stove for the eggs, adding a little oil if the surface looks dry.
Fry the eggs and finish the rice. Crack the eggs into the skillet, leaving space between them, and cook over medium-low heat until the whites are fully set. For food safety, check that each egg dish reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C) with a food thermometer; cook a little longer if needed. Fluff the rested rice gently with a fork. Taste the tomato sauce and adjust its salt or pepper.
Plate and serve. Divide the rice among four plates. Spoon tomato sauce over or beside each serving, then add a fried egg and plantain slices. Sprinkle with cilantro if using, and bring any extra sauce to the table.

Tips

Keep the rice covered. Lifting the lid during the simmer releases steam and can leave the top layer undercooked. If the rice is still firm after its rest, sprinkle over 1–2 tablespoons (15–30 ml) hot water, cover, and steam over low heat for 2–3 minutes.
Choose plantains by ripeness. Yellow skins with dark patches usually mean a sweet, soft interior that browns readily. Green plantains are firmer and less sweet; they work if you prefer a more savory side, but may need another minute or two per side to become tender.
Adjust the tomato texture. If the sauce is too thick, stir in water a tablespoon (15 ml) at a time. If it is thin, simmer it uncovered for a few extra minutes. Crushed tomatoes are convenient; chopped canned tomatoes also work, though the sauce will be chunkier.
Use separate pans when possible. The rice needs a covered, undisturbed simmer, while the sauce and plantains need occasional attention. Cooking them in separate pans makes the timing easier and avoids crowding the plantains, which can steam instead of browning.

Serving Suggestions

Serve arroz a la cubana as a complete lunch or simple dinner while the rice is hot and the plantains are freshly fried. Put the rice in a mound or broad scoop, with the tomato sauce on top or alongside it; either arrangement lets diners decide how much sauce to mix into each bite. Keep the egg whole until serving, or cut into it at the table so the yolk can mingle with the rice. In this version the egg is cooked through for food safety, but the plate still gets richness from the yolk and sauce.

A crisp green salad with a tart vinaigrette is a good counterpoint to the sweet plantain and soft rice. Sliced avocado, quick-pickled onions, or simply sliced tomatoes can also add freshness without making the meal complicated. If you are serving several people, put the rice, sauce, plantains, and eggs in separate serving dishes so everyone can portion their plate. Offer extra black pepper and salt at the table, rather than making the sauce especially salty in advance.

For a more generous spread, serve it with black beans or a light vegetable soup. Those are optional additions, not required parts of the basic plate. If adding beans, keep their seasoning distinct from the tomato sauce so the plate does not become too heavy or uniformly flavored. The recipe is naturally easy to scale for a larger group, but fry plantains in batches so each slice has room to brown.

Variations

Arroz a la cubana has family and regional variations: some versions emphasize the egg and tomato, some include plantain, and others add ingredients such as beans. The name translates as “Cuban-style rice,” but it does not establish a single standardized recipe or settle the dish’s history. This recipe uses the familiar rice, tomato, egg, and plantain combination without claiming it is the only traditional interpretation.

Use a different tomato base: For a smoother, quicker sauce, use 1½ cups (360 ml) plain passata in place of the can of crushed tomatoes. Taste before adding all the salt because some passata is already seasoned. A little tomato paste can deepen the flavor: stir in 1 tablespoon (16 g) with the garlic, then add the tomatoes. Avoid sweetened pasta sauce unless you want a sweeter result.

Swap the plantain: If ripe plantains are not available, use a firm banana as a practical substitute. It will be softer and sweeter, so slice it slightly thicker and fry it briefly, turning carefully to prevent it from breaking apart. The flavor will be less starchy and the texture more delicate than plantain. You can also leave fruit off the plate; the rice, tomato sauce, and egg still make a complete simple meal.

Change the rice or add vegetables: Long-grain white rice gives the fluffy texture and quick cooking time used here. Brown rice needs substantially more water and a longer cook, so follow the package directions rather than using this recipe’s rice timing. For extra vegetables, stir a handful of peas into the tomato sauce during its final few minutes. They add color and sweetness but are an optional variation, not a defining ingredient.

Make the plate more filling: Serve with cooked black beans, or add a spoonful of beans beside the rice. If you add another cooked component, prepare it separately and keep it hot until plating. Avoid stirring beans into the rice before it has finished its covered rest, since that can crush the grains and make the texture dense.

Storage and Reheating

For best texture, serve the eggs and plantains soon after cooking. Refrigerate leftovers within 2 hours of cooking, storing the rice, sauce, plantains, and eggs in separate shallow airtight containers if possible. Cooked rice and the other cooked components keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Do not leave cooked rice at room temperature for an extended period, and discard food that has been left out longer than 2 hours.

Reheat rice and sauce until steaming hot, adding a splash of water to the rice before covering it loosely in the microwave or warming it in a covered saucepan. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm plantains in a skillet over medium-low heat to revive some of their browned surface; a microwave will soften them. Reheat eggs only until hot throughout, and note that their texture will be firmer after reheating. Freeze rice or sauce in airtight containers for up to 2 months for best quality; plantains and cooked eggs can lose texture after freezing, so they are better made fresh.

Frequently Asked Questions

What is the Cuban rice dish called?
The name commonly used is arroz a la cubana, meaning “Cuban-style rice.” It usually describes rice served with tomato sauce and a fried egg, often with fried plantain. The exact components differ between cooks and places, so the name does not guarantee one fixed recipe.

Is arroz a la cubana actually from Cuba?
The name refers to Cuba, but the history and route of the dish are not settled by the name alone. Versions are familiar in Spanish and Latin American cooking, and recipes vary across households. It is most accurate to describe it as a dish called Cuban-style rice rather than claim that every version has one confirmed origin.

Can I make the tomato sauce ahead?
Yes. Cook the sauce, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently in a saucepan, stirring occasionally and adding a small splash of water if it has thickened in the refrigerator. Make the rice, eggs, and plantains close to serving time for the best texture.

Why did my rice turn sticky or mushy?
Extra surface starch, too much water, a loose lid, or stirring during the simmer can all affect the texture. Rinse and drain the rice, measure the water accurately, keep the lid on, and let the covered rice rest before fluffing it. Different rice brands and pans can absorb water differently, so if your usual long-grain rice needs a small adjustment, follow its package guidance next time.

Can I use a different kind of rice?
Long-grain white rice is the most straightforward choice for this method. Basmati can work, though its aroma changes the flavor slightly; check its package for the right water ratio and timing. Short-grain rice tends to be stickier, and brown rice takes longer, so neither will produce exactly the same result with the quantities and timing listed above.

Can I make this without plantain?
Yes. Plantain is common in many versions, but it is not present in every interpretation of arroz a la cubana. Serve the rice with the tomato sauce and egg on their own, or offer a green salad or beans on the side. The plate will be less sweet without plantain, while keeping the central combination of rice, sauce, and egg.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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