Arroz a la Cubana ("Cuban" Rice)
All quantities given are per person:
1/2 cup (125 ml) raw white rice
1 cup (250 ml) water
1/4 tsp (1 ml) turmeric
1 banana
2 to 4 slices bacon
1 to 2 eggs
A few drops of olive oil or bacon drippings
Bring the water to a boil and add the rice and turmeric. Stir once,
cover, reduce the heat to a slow simmer, and cook for 15 minutes. Do not
remove the cover from the pot. After 15 minutes, remove the pot from
heat and set aside. Meanwhile cook the bacon until crisp. I prefer to do
this by placing the bacon strips in a single layer on a large baking
sheet and baking in a moderate oven (350F, 180C) until crisp, in order
to reduce the amount of stove-top activity. Cut both ends off the
bananas and, using the point of a sharp knife, cut through the peel from
one end to the other. Bake these on a separate baking sheet at the same
time as the bacon, for about 20 minutes, until the bananas are soft and
the peel is completely black. When the bananas are done, remove the peel
by grabbing (CAUTION: VERY HOT) the peel where you made the slit and
rolling the banana out of the peel. Fry the eggs in the olive oil or
bacon drippings. To assemble, place a mound of rice in the center of
each plate, and surround it with the bacon and the peeled, cooked
bananas. Top with a fried egg or two.
May the spirit of Christmas bring you peace, "From my home to yours"~
MerryChristmas~ Angelique~
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