Cuban Rice With Fruits + Rectified Salad
Ingredients:
4 cups cooked (cooked) cooked rice
1 cup of water
6 cloves garlic, cut into slices
300 grs. ripe tomatoes cut into pieces without skins without seeds
2 tablespoons oil
Other Ingredients:
4 fried eggs
4 slices of breaded pineapple See below
8 to 12 banana cut into 3-inch breadcrumbs
see below
Pasta To Bread Pineapple
1 cup (tea) wheat flour
½ cup (tea) of water or enough to remain a homogeneous mass
1 teaspoon of chemical baking powder
2 tablespoons chopped fresh parsley
Raw Salad:
1 large foot lettuce well washed, chopped or whole leaves
4 medium ripe tomatoes cut into thin slices
1 plate of (dessert) carrot grated in the thick coarse, or fine thin wires long with the device itself.
1 cup (tea) of large purple olives without the pits
1 medium onion cut into slices, wash to remove the burnt.
How to prepare Cuban rice:
Fry the chopped garlic cloves into thin slices, then remove. Reserve.
In a large paxheira (frying pan type pan with 2 loops), fry the tomatoes in the oil where it fried the garlic.
Add the water gradually until the tomatoes are cooked, when the water is low, add the cooked rice and the reserved fried garlic, stir well, add sweet paprika and a little vinegar. Vinegar is optional.
Fry the eggs one at a time. Reserve.
The banana is the Milanese, see below.
Pat the pineapple slices, then fry put on paper, towel, to remove the fat.
Banana to Milanese:
Way of preparing:
Pass the bananas in the oil, then in the flour, in the beaten eggs and again in the flour.
Shake well to remove the flour.
Fry the bananas in hot oil.
Then put on paper towel to remove excess fat. Reserve.
note:
The breadcrumbs are made with crisp and crushed brown bread
How to Serve the Plate:
Put the rice in a platter over top, the fried eggs, one in each corner, sprinkle sweet paprika and vinegar (optional), sprinkle enough parsley and chopped chives.
Distribute bananas evenly over the platter, or serve separately.
The rice is very moist, the side serves the salad.
Note:
If you make the rice in the paella, serve in the same panela.
On a platter place the whole lettuce leaves, over the grated carrot afterwards, the slices of tomatoes, and the onion in thin slices, on top, to spread the olives, whole.
Paelheira is a shallow pan with two loops, one on each side.
Ingredients:
4 cups cooked (cooked) cooked rice
1 cup of water
6 cloves garlic, cut into slices
300 grs. ripe tomatoes cut into pieces without skins without seeds
2 tablespoons oil
Other Ingredients:
4 fried eggs
4 slices of breaded pineapple See below
8 to 12 banana cut into 3-inch breadcrumbs
see below
Pasta To Bread Pineapple
1 cup (tea) wheat flour
½ cup (tea) of water or enough to remain a homogeneous mass
1 teaspoon of chemical baking powder
2 tablespoons chopped fresh parsley
Raw Salad:
1 large foot lettuce well washed, chopped or whole leaves
4 medium ripe tomatoes cut into thin slices
1 plate of (dessert) carrot grated in the thick coarse, or fine thin wires long with the device itself.
1 cup (tea) of large purple olives without the pits
1 medium onion cut into slices, wash to remove the burnt.
How to prepare Cuban rice:
Fry the chopped garlic cloves into thin slices, then remove. Reserve.
In a large paxheira (frying pan type pan with 2 loops), fry the tomatoes in the oil where it fried the garlic.
Add the water gradually until the tomatoes are cooked, when the water is low, add the cooked rice and the reserved fried garlic, stir well, add sweet paprika and a little vinegar. Vinegar is optional.
Fry the eggs one at a time. Reserve.
The banana is the Milanese, see below.
Pat the pineapple slices, then fry put on paper, towel, to remove the fat.
Banana to Milanese:
Way of preparing:
Pass the bananas in the oil, then in the flour, in the beaten eggs and again in the flour.
Shake well to remove the flour.
Fry the bananas in hot oil.
Then put on paper towel to remove excess fat. Reserve.
note:
The breadcrumbs are made with crisp and crushed brown bread
How to Serve the Plate:
Put the rice in a platter over top, the fried eggs, one in each corner, sprinkle sweet paprika and vinegar (optional), sprinkle enough parsley and chopped chives.
Distribute bananas evenly over the platter, or serve separately.
The rice is very moist, the side serves the salad.
Note:
If you make the rice in the paella, serve in the same panela.
On a platter place the whole lettuce leaves, over the grated carrot afterwards, the slices of tomatoes, and the onion in thin slices, on top, to spread the olives, whole.
Paelheira is a shallow pan with two loops, one on each side.
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