EL MEU ARROS A LA CUBANA - MY CUBAN STYLE RICE

This is a dish that was very popular when I was growing up in Catalonia. Not sure what the connection is with Cuba. When we travelled there, we never saw it on the menu of traditional restaurants. However, it is a very popular recipe enjoyed by both children and adults.

You can cook the eggs to your liking. The banana is just superb when mixed with all other ingredients. You want more!!

ARROS A LA CUBANA

INGREDIENTS:
1 cup black rice
2 bananas (ripe if possible)
4 eggs
25 g butter

CHILE CON CARNE
50 ml olive oil
1 onion, finely chopped
1 star anise
1 garlic clove, finely chopped
1 green chilli, seeds, removed, finely chopped
500 g pork and veal mince
1 Tbs tomato paste
1 1/2 tsp ground cumin
1/2 teaspoon chilli powder (optional)
1 tsp smoked paprika (pimenton)
175 ml red wine
1 tsp Worcestershire sauce
1 cup beef stock
400 g tin chopped tomatoes
400 g tin red kidney beans

METHOD:
Cook black rice as per packet instructions and keep warm.
Preheat oven to 170 C.

Heat oil in a large ovenproof sauce pan over medium heat. Add the onion and star anise and cook, stirring, for 3-4 minutes or until softened.

Add the garlic and chilli and cook until fragrant.

Add the mince and cook, breaking up any lumps with a wooden spoon until it's brown - about 6-8 minutes.

Add the tomato paste and spices and cook, stirring, for about 2 minutes.

Pour in the wine and bring to a simmer and then cook until reduced by half (4-5 minutes).

Add the Worcestershire sauce, stock and tomatoes and season well.

Bring to the boil, cover with a lid or aluminium paper and transfer to oven.

Bake for 1/2 hour or until sauce is reduced and thick.

Stir the beans into the chile con carne sauce and keep warm.

Melt butter in another  large frypan and add the bananas.

Cook until brown on one side and then turn over.

Add eggs to same frypan and cook to your liking.

Serve rice with the chile, banana and eggs.

Serves 2  - (You will have some chile leftover for another recipe)

I have changed the traditional recipe and have added Chile con carne instead of the traditional tomato sauce. Also, by using black rice instead of white, it adds a crunchiness which I find works fantastically well with the richness of the sauce.

Variation

Below is the same recipe, this time served with homemade tortillas, guacamole and crème fraîche. It was absolutely delicious!