Cuban Scrambled Eggs With Sofrito, Black Beans and Rice (Cuba)

Ingredients and Directions

Directions

1. Rinse the rice in a strainer under tap water for 30 seconds to clean.

2. In a large covered pot over high heat, bring 12 cups of salted water to a boil. Stir in the rice and allow to boil uncovered for 30 minutes. Do not stir the rice at all while cooking, just once when adding it to the pot.

4. Drain the cooked rice through a strainer, getting rid of all of the water. Add back to the pot and cover (no heat). Allow to sit for 10 minutes.

5. While the rice is boiling, over medium heat in a medium saucepan, sauté the garlic in a tablespoon of olive oil until golden, then add onions. Cook until they change color. Add the jalapeños and cook for about 5 minutes.

6. Take the cooked rice and mix in black beans, onions and jalapeños.

7. Meanwhile in another saucepan, quickly brown the plantains in remaining olive oil, then set aside. Wipe the saucepan with a kitchen paper towel, then melt butter and scramble eggs.

8. Plate scrambled eggs topped with the sofrito sauce to one side. In the center of the plate, place the black bean rice mixture and garnish with fresh avocado cubes. On the other side, place the sautéed plantains, serve hot.

Ingredients

• 1 c. uncooked short, medium or long grain brown rice
• 2 tbsp. extra virgin olive oil
• 1 garlic clove, finely chopped
• 1 medium onion, finely chopped
• 1-15 oz. can black beans, rinsed and drained
• 1 jalapeño, seeded, minced
• 2 very brown, soft (overripe) plantains, cut into thick slices
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 6 eggs
• 1 tbsp. butter
• 1 c. sofrito (recipe follows)
• 3 avocados

Sofrito

Directions

1. Roast tomatoes, jalapeño, onion and garlic in 350° F oven until charred and soft. Puree with cilantro, salt and cumin until smooth.

Ingredients

• 2 tomatoes, Roma
• 1/4 c. yellow onion
• 1 garlic clove
• 1/2 jalapeño
• Salt to taste
• Cilantro to taste
• Cumin to taste