Thursday lunch: Cuban rice


4 organic bananas
4 organic eggs
1 1/2 cups / 3.5 dl organic dry white or wholegrain rice
3 cups / 7 dl water to cook the rice in, or according to the instructions on the rice package
2 cups organic tomato & basil pasta sauce
2 tbsp organic coconut milk
3 1/2 tbsp organic cooking oil for frying


The idea here is to prepare rice for two meals; Thursday’s Cuban rice and Saturday’s chicken stir fry. We normally soak the dry rice in cold water for 15 – 30 minutes before cooking, to remove starch. We subsequently replace the soaking water with fresh water and cook according to the instructions on the package (about 20 minutes).
Bananas frying in pan  Tomato and basil sauce in bowl

Fried eggs and bananas

Put 2 table spoons of cooking oil in fry pan and heat up on medium stove. Carefully crack the eggs into the pot, striving to keep the yolk intact. Add a little bit of salt, lower heat and fry until egg white starts to coagulate and the yolk has reach a desired consistency. Flip the eggs if you wish. In a separate fry pan, add 1 1 /2 table spoons of cooking oil and heat up on medium stove. Peel the bananas and fry for a total of about 10 minutes, flipping the bananas half-way through the cooking time. Turn down the heat if the banana surface is becoming too dark while frying.

Tomato sauce

Put sauce in microwavable bowl. Add the coconut milk, preferably the creamy part which is sometimes concentrated around the top of the can. The coconut milk will “round off” the sharpness of the tomato flavour. Heat in microwave oven.
 Rice in cupII Rice in cupIII Rice on plate


Fill a small cup or drinking glass with rice and flip upside down on a plate. Place fried banana and egg on the plate. Scoop or pour warm tomato sauce on, or next to, the rice. Enjoy this exotic mix of sweet, salty and acidic flavours!


Keep leftover rice in a container in the fridge, and use for Saturday’s chicken stir fry.

Preparation for next day’s meals

Take out leftover veggie-lentil sauce from the freezer.