Cuban Rice

For the rice:

1. Slice the garlic cloves.

2. Place a tablespoon of olive oil in a large pot and add the sliced garlic. Then cook for 3-4 minutes over low heat.

3. Add the rice and stir-fry for 2-3 minutes. Remove from heat.

4. Bring a medium pot of lightly salted water to a boil. Make sure you have at least 6 cups of water in this pot. You’ll need it for the next step.

5. Add 6 cups of the boiling water to the large pot and put the pot back over medium-low heat. For most white rice it is double the water to rice. Cook over medium-low heat heat for 18-20 minutes. When rice is done to your liking remove pot from heat and drain off excess water if needed.

For the tomato sauce:

1. Chop the onion and cook over low heat for 10 minutes in a saucepan with a tablespoon of olive oil and salt.

2. Peel and dice the tomatoes. Once the onion softens add the tomatoes to the saucepan with the sugar to cut the acidity (add your favorite spices like basil or oregano if desired). Cook the vegetables over low heat for 12 to 15 minutes. Use an immersion or stand blender to puree the mixture into a sauce.

3. Keep at a simmer until ready to serve.

For the fried eggs:

1. Place a cup of olive oil in a non-stick frying pan. Heat over high heat.

2. Crack the eggs into the hot oil (don’t crowd the pan, do this in batches if needed). Do not overcook yolk and try to get a delicate crunchy white. Cook for 2 to 3 minutes then remove from the pan using a slotted spoon and place on a paper towel.

Serve the rice with the sauce and egg on top.