Arroz a la cubana

In the 2007-2008 school year, my husband John spent a year abroad in Spain.  He came back with the tales of many adventures, along with new favorite foods and a desire to wander and explore the entire world.  One of his new favorite foods is a dish that he makes quite frequently; it has become a staple in our home!  It is delicious and simple, perfect for when we are tired or just craving something low-key and homemade.  Without further ado, below is the recipe for Arroz a la cubana.

Arroz a la cubana


  • 1 C uncooked rice
  • 2 C water
  • Dash of salt (if desired)
  • 4 eggs
  • Small can of tomato sauce (I use a flavored tomato sauce, like basil, oregano, and garlic, for additional flavor.  Salsa can also be used as a substitute.)


In a saucepan, bring the rice, water, and salt to a boil.  Cover and let simmer for 15 – 20 minutes or until rice is thoroughly cooked.  In the meantime, cook the eggs according to your preference (we enjoy over easy eggs).  On a plate, serve the eggs over a bed of rice.  Top with tomato sauce.  Enjoy!

Please note that this recipe is for two to enjoy.  It can easily be made for one by cutting everything in half, or it can be made for many by adding more rice, eggs, and tomato sauce.  It’s a very flexible and delicious recipe!


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