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Cuban Cuisine • Side Dishes
 Cuban
Fried Rice (8 servings)
3 cups rice
2 1/2 cups water
3 tbsp. oil
3 cloves of garlic
1 tsp. fresh or dried ground ginger
500 gr. smoked pork, ham, bacon, sausage, seafood,
fish etc
6 scrambled eggs
3 or 4 tbsp. soy sauce
2 cups raw cabbage cut into fine strips or Chinese
beans
2 cups finely chopped chives
Cook the rice in water with no salt or oil so
that grains don’t stick together and leave
to cool. This can be done the day before. If seafood,
fish or chicken is used it must first be cooked
first and then cut into fine strips or cubes.
The same should be done with the pork, ham or
bacon, and the scrambled eggs. Clean and wash
the beans and chives well. Instead of beans, raw
cabbage can be used, as well as other vegetables
such as peppers or cucumber, also cut into thin
strips.
Heat oil (for this recipe it is recommended to
use corn, peanut, sunflower seed or soy bean oil,
as they lack distinctive flavoring which would
affect the rice), sauté crushed cloves
of garlic and when these begin to golden add the
cold rice. Stir until the rice is hot. Add the
rest of the ingredients little by little while
stirring. If possible grate ginger directly over
the rice. Chives are always added last. Serve
hot together with extra soy sauce so that each
guest can add more to taste.
Rice with meat, Camagüey
style (5 servings)
450 gr. red meat
370 gr. rice
pepper
290 gr. sweet plantain
75 gr. dry wine
1 or 2 bay leaves
salt
45 ml vegetable oil
1 L. chicken stock
145 gr. salsa criolla
Cut the meat in approximately 4 cm. pieces. Season
with salt and pepper, sauté in oil over
high heat, add the rice (previously washed and
drained). Sautee, add the salsa criolla, bay leaf
and stock, sprinkle with salt. Once this has begun
to boil, sieve the fried, slightly flattened plantains
over the rice. Put in the oven at 190 ºC
for approximately 20 minutes, and aromatize with
the wine.
Garnish with the peppers, chopped parsley and
peas.
Rice with corn, Creole
style (5 servings)
150 gr. corn
400 gr. rice
100 gr. ham
1/2 tsp. Vegetable coloring (Bijol)
salt and ground pepper
150 gr. pork dripping or vegetable oil
1 clove garlic
35 gr. peppers
75 gr. tomato
3 sprigs parsley
1 medium onion
Separate the kernels from the cob and put the
corncobs in a bowl with water. The cobs must be
wrung so that they release their corn flavor.
Strain and keep this water for later.
In a saucepan with hot oil, cook the cleaned and
finely cut vegetables. When these are done they
must be passed through a sieve and are then put
back into the saucepan. Cubed ham is then added
along with the corn, leaving the whole mixture
to cook for about 3 minutes; add the corncob water,
season with salt, pepper and bijol (vegetable
coloring). When the corn is soft, add the rice
(washed) and leave to cook for 5 minutes. Put
in the oven for approximately 15 to 20 minutes.
Rice with okra / gumbo
(6 servings)
500 gr. okra (gumbo)
5 tbsp. butter
1 onion
2 cloves garlic
1 green pepper
2 or 3 sprigs finely chopped parsley
5 tbsp. tomato puree
125 gr. ham
1 sausage
125 gr. pork
250 gr. chicken
125 gr. fish or shell food
1/2 cup dry wine
salt and ground pepper
2 1/2 cups water or stock
1 lemon
2 cups rice
Bijol (vegetable coloring) to taste
The okra can be used whole or cut into slices,
cutting off the top and end. Put the okra in the
water or stock with the lemon. Make a sofrito
with the butter, onion, garlic, pepper, parsley,
tomato, ham or other type of meat. Add the dry
wine, salt and pepper. Place the whole or freshly
cut okra (soaked in lemon water) in the sofrito
and cook for 2 to 3 minutes. Add the water or
stock with the bijol and when it comes to a boil
add the washed and drained rice. Cover and cook
over a medium heat until the rice softens.
* Appetizers
* Ajiacos
(stews) and Potajes
* Meats
* Salads
* Fish
and other Seafood
* Cakes
and Pastries
* Desserts
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