Cuban-style rice with corn

Ingredients

• 1 onion
• 2 cloves of garlic
• 2 to 3 tablespoons of olive oil
• 1 green chili pepper
• 100 g of canned corn
• 200 g of tomato frito (Spanish tomato sauce)
• Half a tomato
• 1 teaspoon of mild paprika
• salt
• pepper
• 1 banana
• 120 g of rice
• 1 egg

Cook the rice according to the instructions on the package.

Peel and chop the onion and garlic, and sauté them in 1 tablespoon of oil.

Remove the seeds from the hot pepper, chop it, and add it.

Add the drained corn, fried tomatoes, and diced tomatoes (not too small), and simmer over low heat.

Season with paprika, salt, and pepper.

Peel the banana, cut it in half lengthwise, and pan-fry it in 1 tablespoon of oil over low heat until golden brown on both sides.

Cook the egg in a pan with a little oil.

Serve the rice with the sauce, along with the banana and egg.