Arroz a la Cubana (Warning: not a real recipe)

This is my go-to meal. When I haven’t planned anything, haven’t had time to grocery shop, or my husband is out and for some reason I’m eating alone, this is what I make. We ate it a lot in Spain growing up. And it’s not a real recipe. Which is exactly what makes it so fast and easy! Here goes:


(Serves 1, easy to multiply)

Cooked white rice

1 generous dollop of spaghetti sauce, heated up

2 fried eggs

Salt and pepper to taste

Assemble into a bowl like this: rice. Heated spaghetti sauce. Eggs. Salt and pepper. If your eggs are overeasy, you can break the yolks and mix together. Eat! You’ll never go back. Or else, you’ll be revolted and never make it again. Either way, the word “never” will figure prominently in your response.

You could make a beautiful stack, using a ramekin to mold the rice into a cup shape on the plate and artfully drizzling the spaghetti sauce in a criss-cross pattern, with the egg balanced on top like a glowing yellow dome in the afternoon sunlight.

But as for me . . . I will continue to simply pile it into the bowl with no regard for aesthetics. Honestly–I think it actually tastes better this way. Some day I will do a blind taste test and prove it to the world.

I’ve wondered for years if I only like this because I grew up with it … or if I like it because it’s actually good. I’d also like to point out that there is probably nothing Cuban about this dish. It’s “Cuban” Rice just as French Toast is “French”, i.e., not at all.

For those of you who like to fancify things, you can make your own tomato sauce and add some chopped chives on top for color. Or chiffonade some basil or something.

Next week I will be posting a more real recipe. But in the meantime, have a great 4th of July weekend!


Click here for printer-friendly version: Arroz a la Cubana

12 thoughts on “Arroz a la Cubana (Warning: not a real recipe)

  1. Vicki DeArmeyv

    Are you sure it is not a recipe? When we were in Madrid we ate this out in restaurants sometimes? I thought it was pretty typical “fast, don’t kill yourself” type of meal. I would call it a recipe.. not to condradict you but someone had to come up with this.. I never would have, haha!

  2. giselle

    Sounds good to me. I LOOOOVE eggs. Runny and delicious mixed with anything. :)

    In the Dominican Republic we eat a similar dish.. white rice, minced meat (ground beef cooked with some delish Dominican seasonings, raisins optional), topped with runny egg. Add ketchup if desired. Yum!

  3. Megan

    I just tried this recipe because we actually had some spaghetti sauce on hand. It’s really good. I made my usual peas rice to go with it. I always do that when the accompanying sauce or dish has few green vegies in it. Andrew liked it too. He had been skeptical when I mentioned the idea of the recipe to him, but he said it’s a really good combination.

    Thanks so much sharing it. This might become a part of my quick-recipe repertoire.

  4. Sara

    We have spaghetti sauce in the fridge- I am making this for dinner tonight! Love your blog, ran across it while searching for “purging stuff” inspiration. >’.'<

    1. Jenna Post author

      Hi Sara! I hope you enjoy it–it’s been my go-to dinner for so long. (I love anything that has a fried egg on top =)

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  6. Siobhan Parker

    This would be nice with perhaps some pan fried chorizo scattered over, and some smoked paprika added to the spaghetti sauce – that might even make it a bit more Cuban! :) Will try this on Friday I think in place of the ‘omelette’ that’s on my current meal plan. x

      1. Siobhan Parker

        Have read up on this on other sites now, apparently it has Filipino origins and is often served with a fried banana or plantain?! Amazing. Can’t wait to make it :) x

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