Cuban-style rice

Ingredients for 4 servings:

• 1 can of tomatoes, diced
• 8 tbsp olive oil
• 2 garlic cloves
• 150 g bacon, diced
• 400 g basmati rice
• 750 ml chicken broth
• 2 bananas
• 2 tbsp flour
• 6 eggs
• 1 pinch(s) of sugar
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cuban Rice

Chop the garlic and briefly fry with the bacon in 3 tablespoons of oil. Add the rice and cook for about 3 minutes, stirring. Deglaze with the stock and cook for about 15 minutes. Cook the tomatoes in 2 tablespoons of oil for about 5 minutes until pureed, season with salt, pepper, and sugar. Peel the bananas, cut each into 3 equal pieces, then halve lengthwise. Coat first in flour and then in 2 beaten eggs. Fry the bananas in 2 tablespoons of oil until golden brown. Fry 4 fried eggs in the remaining oil and season with salt and pepper. Spread the tomato sauce over the rice and serve with the eggs and bananas.