When I want something simple, filling, but not mundane, I turn to this Cuban rice. I've started making it quite often because it fits any occasion, especially when I have some bacon and a can of peas in the fridge. There's nothing complicated about it, but a few details need to be followed to ensure the texture comes out just right. I've noticed that if I rinse the rice well after cooking, it doesn't remain sticky and doesn't absorb the heavy taste of the stock cube.
Quick info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick main dish
Ingredients
400 g rice
1 onion
200 g canned peas
150 g bacon
4-6 cloves of garlic (2-3 for boiling, 2-3 for frying)
1-2 bay leaves
1 chicken stock cube (Knorr or similar)
Salt and pepper, to taste
Tomato sauce – for serving
4 eggs – fried for serving
Preparation method
1. Boil the rice in enough water, along with 2-3 whole garlic cloves (do not peel), bay leaves, and a chicken stock cube. Simmer on low heat for about 15-16 minutes until the rice is cooked but not too soft.
2. Drain the rice as soon as it's ready. Rinse it well under cold running water until it is no longer sticky. Let it drain in a colander.
3. In a large skillet, heat a little oil and sauté 2-3 finely chopped garlic cloves on low heat until they turn slightly golden.
4. Add the chopped onion. Sauté until it softens, stirring occasionally.
5. Add the diced bacon and continue cooking until it becomes crispy.
6. Pour the well-drained rice over the onion and bacon in the skillet. Mix everything gently so you don't crush the rice. Let it cook on low heat for another 5-6 minutes. If it seems too dry, you can add 1-2 tablespoons of water.
7. Finally, add the drained peas from the can. Mix gently and let it heat for 1 more minute.
8. Adjust salt and pepper to taste.
9. For serving, fry the eggs and place one on each portion. Serve with tomato sauce on the side.
Why I make this recipe often
It helps me a lot when I don't want to spend too much time in the kitchen. The ingredients are almost always on hand, and this rice holds up well even if I reheat it the next day. It works as a main dish for lunch or a quick dinner.
Tips and variations
Tips
Boil the rice al dente, so it doesn't turn mushy when you mix it at the end.
If using long-grain rice, it rinses easier at the end and doesn't stick together.
To make the bacon crispier, add it after the onion has started to color, not at the beginning.
Substitutions
You can use another type of bacon, kaizer, or even pressed ham.
Long-grain white rice is the most suitable, but you can also use parboiled rice if you have nothing else.
Canned peas can be replaced with frozen peas, just blanch them first.
Variations
You can add diced bell pepper or carrot if you want more vegetables.
Sometimes I add parsley at the end for a bit of freshness.
For those who prefer, a little chili or hot paprika can be added.
Serving ideas
It is eaten simply, with fried eggs and tomato sauce. If you want something more substantial, you can serve it alongside a fresh salad.
Frequently asked questions
What type of rice do I use for this recipe?
I usually use long-grain rice because it doesn't become sticky after boiling and mixes easily with the other ingredients.
If I don't have a stock cube, what can I do?
You can use plain salt while boiling or add a bit of Delikat, but the specific chicken flavor will be missing.
Can I make the recipe without bacon?
Yes, if you want a meatless version, leave out the bacon and compensate with more vegetables or a bit of green onion.
Is it necessary to rinse the rice after boiling?
Yes, otherwise it will have a sticky texture and may retain too strong a stock flavor.
How much tomato sauce do I use for serving?
It depends on your preference; I usually put about 2-3 tablespoons on each portion.
Nutritional values
Approximately, one serving has about 400-450 kcal (without egg and sauce). With eggs and tomato sauce, it goes up to about 550 kcal. Proteins come from bacon and eggs (15-18 g/serving), carbohydrates from rice and peas (60-65 g/serving), and fats depend on the type of bacon (16-20 g/serving). Values are approximate.
Storage and reheating
Cuban rice keeps well in the fridge, in a covered container, for a maximum of 2 days. It can be reheated in the microwave or in a skillet, with 1-2 tablespoons of water added to prevent it from drying out. The eggs should be made fresh; I do not recommend keeping or reheating them. The tomato sauce should be kept separate and added at serving.
Quick info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick main dish
Ingredients
400 g rice
1 onion
200 g canned peas
150 g bacon
4-6 cloves of garlic (2-3 for boiling, 2-3 for frying)
1-2 bay leaves
1 chicken stock cube (Knorr or similar)
Salt and pepper, to taste
Tomato sauce – for serving
4 eggs – fried for serving
Preparation method
1. Boil the rice in enough water, along with 2-3 whole garlic cloves (do not peel), bay leaves, and a chicken stock cube. Simmer on low heat for about 15-16 minutes until the rice is cooked but not too soft.
2. Drain the rice as soon as it's ready. Rinse it well under cold running water until it is no longer sticky. Let it drain in a colander.
3. In a large skillet, heat a little oil and sauté 2-3 finely chopped garlic cloves on low heat until they turn slightly golden.
4. Add the chopped onion. Sauté until it softens, stirring occasionally.
5. Add the diced bacon and continue cooking until it becomes crispy.
6. Pour the well-drained rice over the onion and bacon in the skillet. Mix everything gently so you don't crush the rice. Let it cook on low heat for another 5-6 minutes. If it seems too dry, you can add 1-2 tablespoons of water.
7. Finally, add the drained peas from the can. Mix gently and let it heat for 1 more minute.
8. Adjust salt and pepper to taste.
9. For serving, fry the eggs and place one on each portion. Serve with tomato sauce on the side.
Why I make this recipe often
It helps me a lot when I don't want to spend too much time in the kitchen. The ingredients are almost always on hand, and this rice holds up well even if I reheat it the next day. It works as a main dish for lunch or a quick dinner.
Tips and variations
Tips
Boil the rice al dente, so it doesn't turn mushy when you mix it at the end.
If using long-grain rice, it rinses easier at the end and doesn't stick together.
To make the bacon crispier, add it after the onion has started to color, not at the beginning.
Substitutions
You can use another type of bacon, kaizer, or even pressed ham.
Long-grain white rice is the most suitable, but you can also use parboiled rice if you have nothing else.
Canned peas can be replaced with frozen peas, just blanch them first.
Variations
You can add diced bell pepper or carrot if you want more vegetables.
Sometimes I add parsley at the end for a bit of freshness.
For those who prefer, a little chili or hot paprika can be added.
Serving ideas
It is eaten simply, with fried eggs and tomato sauce. If you want something more substantial, you can serve it alongside a fresh salad.
Frequently asked questions
What type of rice do I use for this recipe?
I usually use long-grain rice because it doesn't become sticky after boiling and mixes easily with the other ingredients.
If I don't have a stock cube, what can I do?
You can use plain salt while boiling or add a bit of Delikat, but the specific chicken flavor will be missing.
Can I make the recipe without bacon?
Yes, if you want a meatless version, leave out the bacon and compensate with more vegetables or a bit of green onion.
Is it necessary to rinse the rice after boiling?
Yes, otherwise it will have a sticky texture and may retain too strong a stock flavor.
How much tomato sauce do I use for serving?
It depends on your preference; I usually put about 2-3 tablespoons on each portion.
Nutritional values
Approximately, one serving has about 400-450 kcal (without egg and sauce). With eggs and tomato sauce, it goes up to about 550 kcal. Proteins come from bacon and eggs (15-18 g/serving), carbohydrates from rice and peas (60-65 g/serving), and fats depend on the type of bacon (16-20 g/serving). Values are approximate.
Storage and reheating
Cuban rice keeps well in the fridge, in a covered container, for a maximum of 2 days. It can be reheated in the microwave or in a skillet, with 1-2 tablespoons of water added to prevent it from drying out. The eggs should be made fresh; I do not recommend keeping or reheating them. The tomato sauce should be kept separate and added at serving.