Andy Garcia – Cuban Comfort Food

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Cuban Rice Topped with Eggs and Served with Ground Beef Hash and Fried Bananas

This is very easy if you measure out all of the ingredients ahead of time!


  • 1 C. rice
  • 2 C. water
  • Pinch of salt
  • 1 tbs butter
  • 1 tbs olive oil


  • 2 tbs olive oil
  • 1 medium onion diced
  • 1 small green pepper chopped
  • 2 cloves garlic minced
  • 1 tbs tomato paste
  • 1 10 oz. can chopped tomatoes
  • ½ tsp kosher salt
  • Pinch cumin (pinch is like an overflowing ¼ tsp)
  • Pinch oregano
  • Pinch black pepper
  • 1 lb lean ground beef
  • 2 tbs of capers rinsed and drained
  • 1/3 C. raisins soaked in warm water 15 minutes then drained
  • 1 C. green peas (frozen/thawed)


Fried bananas
Andy said he used regular bananas instead of plantains. Saba bananas are smaller and firmer than those we usually see in our NE Ohio stores, but they work great. I’m using regular bananas, on the greener side (not quite ripe).

  • 4 bananas cut in half and split down the middle
  • 2 or 3 tbs vegetable oil or clarified butter
  • 4 eggs sunnyside up or over easy
  • Chopped parsley or cilantro for garnish


Start the rice first. Add rice, water salt and butter to a medium saucepan over high heat. Bring to a boil. Give it a stir, cover and reduce heat to the lowest it will go. Do not open lid! Do not peek! Allow rice to simmer 20 minutes, then turn off the heat. Do not remove cover or peek for at least 10 minutes. Then give it a quick fluff with a fork or spoon. Gently fold in 1 tbs olive oil, recover off the heat and it should stay warm

While rice is cooking, add olive oil, onions, green pepper and garlic to a sauté or fry pan over medium to medium high heat. When onions start to soften, add tomato paste, drained tomatoes, salt, cumin, oregano and black pepper. Mix together. Stir in ground beef and mix all of the ingredients together. Cover and cook over medium heat for about 15 minutes.

While this cooks, (rice cooking also) it’s a good time to fry the bananas.
Heat oil or clarified butter in a sauté or fry pan over high heat. Add bananas when oil is shimmering. Quickly brown, gently turning to brown both sides. Remove from heat and set aside.

Go back to the hash. Stir in capers (optional), raisins and peas. Continue simmering while you make the eggs (any way you like).

That’s it. Now all we have to do is plate it. Place a mound of rice on one side of plate and top with an egg. Hash cozied up alongside the rice with a garnish of 4 pieces of fried banana per plate.



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