Cuban rice

Cuban rice
ingredients:

4 cups (tea ) of cooked rice , cooked to order1 cup (tea ) of water6 cloves garlic , cut into blades300 grs . sliced ​​ripe tomatoes skinned seeded2 tablespoons oil
Other Ingredients :
4 fried eggs4 slices of pineapple empanadas8-12 banana cut into pieces 3 inches Milanese

Batter to coat the pineapple

1 cup all-purpose flour½ cup water or enough to get a homogeneous1 teaspoon baking powder2 tablespoons chopped fresh parsley

Raw Salad :
1 big foot lettuce4 medium ripe tomatoes cut into thin slices1 dish ( dessert) grated carrots in thick drain1 cup ( tea) of large black olives1 medium onion, sliced

How to Prepare :

Fry the garlic cloves, cut into thin slices , then remove . Reserve.In paelheira , fry the tomatoes in oil fried garlic, add the water slowly until cooked tomatoes, decreased when the water , add the cooked rice and the reserved fried garlic , stir well , add sweet paprika and a little vinegar .
Fry eggs one at a time. Reserve.
The banana is the Milanese , see below .
Tarnish the pineapple slices , then fry place on paper towel to remove the fat .

The breaded banana :
How to Prepare :
Pass the bananas in the oil , then in breadcrumbs , the beaten eggs and again in breadcrumbs .Beat well to remove excess flour.Fry plantain in hot oil .Then place on paper towel to remove excess fat. Book .
How to Serve :

Place the rice on a platter on top, fried eggs , one at each corner , sprinkle sweet paprika and vinegar , sprinkle parsley and chives chopped fairly .
Distribute over cross beam bananas uniformly or serve separately.The rice is nicely moist in part serve the salad .


A platter place the lettuce leaves whole , over the grated carrot then the sliced ​​tomatoes and onions thinly sliced, on top, scatter the olives , whole .
Note :
Paelheira is a shallow pan with two handles , one on each side .