Single Spanish Arroz a la Cubana with Banana and Egg

Heat a conventional oven to 180 °C. Rinse and drain all the rice, then put in a very small covered saucepan with all the water and a little salt. Bring to a boil, cover and simmer on low for 15-18 minutes until tender and the water is absorbed. Stand covered off the heat for 5 minutes. During cooking, roast the banana as described next.

Cut all the peeled banana lengthwise into two thick pieces. Put on a small parchment-lined tray and roast at 180 °C for 12-15 minutes until soft and lightly golden. Meanwhile, finely mince all the garlic and soften it in 2 ml olive oil over low heat for 30 seconds. Stir in all the prepared tomato sauce and warm gently for 3 minutes. Transfer all the sauce and garlic to a cup.

Warm the remaining 4 ml olive oil in the same small nonstick pan. Add the whole egg, cover and cook over medium-low heat for 4-5 minutes until the white and yolk are fully set, without burning the base. Put all the rice in one shallow bowl and add all the tomato sauce, both banana pieces and the egg. Scrape every drop of pan oil onto the rice, season with salt and eat the whole bowl as one light lunch. No extra garnish or sides.