21 Best Traditional Cuban Breakfast Recipes To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Arroz Con Leche

Arroz Con Leche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 6

This easy arroz con leche recipe is the perfect dessert for a Spanish tapas night. With only a few ingredients, this creamy Spanish rice pudding is sure to please. Serve it cold, warm, or room temperature sprinkled with a bit of cinnamon.

Ingredients

• 1 cup of short-grain rice, like bomba or risotto rice, rinsed in cold water
• 1 cup water
• 3 cups whole milk (add a little at a time)
• 1 wide slice of lemon rind
• 1 cinnamon stick
• 1/8 teaspoon salt
• ¼ cup sugar

Instructions

1. Rinse the rice in cool water and allow to drain.
2. Place the rice and one cup of water in a small to a medium-sized saucepan over medium heat.
3. Cook for 5-7 minutes or until the rice starts to absorb the water.
4. Add one cup of milk, lemon rind, cinnamon stick, and salt.
5. Cook for 15-20 minutes, stirring frequently to avoid the rice drying out and burning.
6. Continue to add milk ½ cup at a time until it reaches the right consistency and the rice is cooked through. The rice should be soft and creamy but not mushy.
7. Add the sugar, a bit at a time, stir to blend, and then taste. It should be sweet but not sugary, and really to your taste.
8. Sprinkle with cinnamon before serving. Serve warm, room temperature, or chilled.

2. Plantanos Maduros Con Miel

Platanos Maduros con Miel (Fried Sweet Plantains) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT6M · Total: PT7M · Yield: [‘4’, ‘4 servings’]

The combination of the brown sugar, honey, and buttery almond tequila brings out the sweetness of the ripe plantains giving the usual fried plantains a heavenly twist.

Ingredients

• 1/4 cup light brown sugar
• 3 yellow or black plantains cut into 1-inch julienne-cut slices
• 1/3 cup olive or canola oil for sautéing
• 1/4 cup honey
• 1 tablespoon almond tequila
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter (melted)

Instructions

1. Toss together brown sugar and plantain slices.
2. Over medium flame, heat oil in a nonstick skillet. Sauté plantains in hot oil on each side for about 2 minutes, or until golden brown. Using a slotted spoon, transfer plantains to serving plates. The coating is sticky so do NOT drain on paper towels.
3. Combine honey, tequila, cinnamon, and warm melted butter in a bowl. Whisk until thoroughly smooth.
4. Spoon sauce over plantains. Serve immediately.

3. Fried Sweet Plantains

Fried Sweet Plantains (Maduros) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’, ‘2 Servings’]

Fried Sweet Plantains, known as Maduros are ripe plantains, sliced, and fried to crisp and custardy, caramelized perfection! This healthier pan-fried recipe is naturally sweet, gluten-free, vegan, paleo, and allergy-free! Maduros are a perfect side dish, sweet appetizer, or snack! Soft and creamy, they’re ready for the table in 10 minutes!

Ingredients

• 2 Ripe Yellow Plantains
• 2 TB Neutral Oil
• Salt (optional*)

Instructions

1. Peel your ripe plantains by cutting off the tips, then lightly slicing down the peel lengthwise, careful not to slice into the plantain flesh, before peeling the entire peel off the plantain.
2. Slice the plantains into diagonal 1/2-inch thick slices and toss with salt or your choice of seasonings.
3. Heat the oil in a large pan over medium heat before adding the sliced plantains.
4. Pan-fry the plantains slices on one side for 2-3 minutes, before using tongs to flip them and continue to saute for 2-3 more minutes, until just golden brown and caramelized.
5. Remove the plantains from the pan and let them drain of excess oil on a paper towel.
6. Serve warm with an extra sprinkle of salt or seasonings of your choice.

4. Instant Pot Black Rice Pudding

Instant Pot Black Rice Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

Gluten free, vegan and dairy free rice pudding that’s rich and delicious

Ingredients

• 1 cup of black rice ((185g))
• 1 can of full fat coconut milk ((2 approximately 2 cups)(400ml))
• 2 cups of water ((400ml))
• 1 tsp vanilla (extract/powder or scrapped pod)
• 1 ½ tsp cardamom
• ¼ tsp himalayan pink salt
• condensed coconut milk or to taste

Instructions

1. Soak the rice grains overnight or for several hours to soften, this step is optional so skip if needed.
2. Switch on your instant pot and add the water, coconut milk and black rice.
3. Select and adjust the +/- button to 20 minutes.
4. Place the lid on and flick the valve to “sealing” and let the unit come to pressure .
5. When the pressure cooking has finished allow to natural release (should take roughly 10 minutes) then turn the knob to “venting” to release any excess pressure.
6. Remove the lid and stir in the desired amount of sweetener (pudding will thicken more as it cools down), add the vanilla, cardamom and sweeten with condensed milk to taste.
7. Once cooked serve accordingly.

5. Keto Cuban Tortilla (Frittata)

Keto Cuban Tortilla Frittata (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 12

This simple and delicious keto Cuban Tortilla (frittata) is full of flavor, and nutrition and incredibly easy to make! It’s the easiest way to make a Spanish omelet keto!

Ingredients

• 10 eggs
• 3 hard Spanish Chorizo sausages, casing removed
• 1 small yellow onion finely chopped
• 2 minced cloves of garlic
• 1 teaspoon of sea salt
• ¼ teaspoon of black pepper
• 1 large turnip diced, about 1.5 cups
• Diced red and green bell peppers

Instructions

1. Preheat oven to 350 degrees, and grease a cast-iron skillet or other oven-proof dish.
2. In your skillet add the turnip, onions, garlic, and bell peppers. Cook until the turnips are tender and a fork is inserted easily.
3. Add the chopped chorizo and cook for a few more minutes just until the fat from the chorizo is soaked up by the turnips.
4. Remove from heat and set aside.
5. In a large bowl add in your eggs, salt, and pepper and whisk until slightly fluffy.
6. Pour the egg mixture into your skillet and transfer into the oven.
7. Bake for 20 to 25 minutes, until lightly browned and the middle is set.
8. Serve warm or at room temperature.
9. Refrigerate any leftovers for up to 5 days.

6. Guava Pastry Recipe

Guava Pastry Recipe (Pastelitos de Guayaba) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 sheets puff pastry, thawed
• 8 oz guava paste, cut into small cubes
• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar (optional)
• 1 teaspoon lemon juice (optional, to brighten)
• 1 large egg, beaten (for egg wash)
• 1 tablespoon water (for egg wash)
• Confectioners’ sugar for dusting (optional)

Instructions

1. Prepare the filling: In a bowl, blend the guava paste with the softened cream cheese until smooth. Stir in sugar and lemon juice if using, and set aside.
2. Line a baking sheet with parchment paper. Lightly roll and cut each puff pastry sheet into 4 equal squares (8 squares total).
3. Place about 1 teaspoon of filling in the center of each square.
4. Moisten the edges with a fingertip of water. Fold each square diagonally to form a triangle (or bring opposite corners together to seal as a pocket) and press the edges to seal firmly. Optional: crimp with a fork.
5. Arrange pastries on the prepared sheet. Brush the tops with egg wash (beat egg with 1 tablespoon water).
6. Bake in a preheated 400°F (200°C) oven for 14–18 minutes, or until golden brown and puffed.
7. Cool briefly, dust with confectioners’ sugar if desired, and serve warm or at room temperature.

7. Chicken Fricassee

Cuban Chicken Fricassee (Fricase de Pollo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Yield: [‘6’, ‘6 servings’]

Cuban chicken fricassee or Fricase de Pollo is a hearty chicken stew cooked in a robust tomato sauce. This typical Cuban dish is easy and inexpensive to make and is one of the best Cuban comfort food!

Ingredients

• 8-10 Chicken thighs
• 2 cups Mojo Marinade*
• ¼ cup Olive oil*
• 1 White Onion (medium) (diced)
• 1 Green Bell Pepper (diced)
• 4 Garlic cloves (minced)
• ¾ cup Dry White Wine
• 16 oz Tomato sauce*
• 1 tsp Oregano* (dried)
• ¼ cup Pimiento filled olives*
• 2 Sazon Goya packets*
• 2 Potatoes (small) (peeled and diced)
• ½ tsp Ground Cumin*
• ½` cup Peas
• ¼ cup Water
• Salt and Pepper (to taste)

Instructions

1. Marinade chicken pieces in mojo overnight or at least 4 hours.
2. Once marinated, remove the skinless chicken pieces from the marinade. Pat dry on paper towels.
3. Sprinkle salt on each side of the chicken.
4. Heat oil in a pot, over medium-high heat.
5. Brown the chicken in batches (about 2-3 minutes per side). Use tongs to remove the chicken and place them on a plate.
6. Add the onions and green bell pepper to the pan and saute until translucent on medium heat.
7. Then add in the garlic and cook for another 2 minutes.
8. Add wine and deglaze the pan. Simmer for just about 1-2 minutes until most of the liquid has cooked out.
9. Then add the tomato paste, water, cumin, packet of sazon seasoning, olives, and stir.
10. Return the chicken to the pot, and arrange them in the sauce so they are not overlapping.
11. Add salt and pepper to taste.
12. When the sauce comes back to a simmer, lower the heat to medium-low. Cover and cook the chicken for 15 minutes.
13. Stir the sauce occasionally to make sure the chicken isn’t sticking to the bottom.
14. Add the potatoes. Cover the pan and cook for another 10-20 minutes till the potatoes are fork tender.
15. Simmer the sauce but do not boil. Keep it on low heat if you need to and give the skillet a quick shake occasionally to move the ingredients around.
16. The chicken is cooked when its internal temp reaches 165F.
17. Stir in the peas before serving.

8. Guava Filled Crescents

Guava Filled Crescents is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (8-count) can refrigerated crescent roll dough
• 4 tablespoons guava paste, softened
• 4 tablespoons cream cheese, softened
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Divide the dough into 4 sets of two triangles each. For each set, keep the two triangles paired but separated slightly so they can be filled.
3. In a small bowl, mix the guava paste and cream cheese until smooth.
4. Spread about 1 tablespoon of the filling along the wide base of the paired triangles for each crescent.
5. Seal the two triangles together with the filling inside, then roll from the base toward the tip to form a crescent shape. Place each filled crescent on the parchment-lined tray.
6. Repeat for the remaining three crescents.
7. Brush the tops with the egg wash. If desired, lightly sprinkle with a pinch of sugar.
8. Bake for 12-15 minutes, or until the crescents are golden brown and cooked through. Remove from the oven and let cool slightly before serving.

9. Ham and Cheese Croquettes

Ham and Cheese Croquettes (Croquetas de Jamón y Queso) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’10’]

These ham and cheese croquettes are a crispy, cheesy, melty, and delicious — the perfect bite! An easy recipe to make Cuban ham croquettes at home.

Ingredients

• 4 medium potatoes
• 1/2 teaspoon salt
• 1 teaspoons garlic powder
• 1 package Smithfield® Anytime Favorites® Diced Ham
• 4 ounces queso blanco (cubed)
• 2 eggs
• 1-2 cups panko bread crumbs

Instructions

1. Boil peeled potatoes until soft (about 20-25 minutes). Drain potatoes and sprinkle with salt.
2. When potatoes are completely cool, add garlic powder and mash until they are mostly smooth.
3. Scoop up about a Tablespoon of mashed potatoes and form into a cup shape. Fill the potato cup with about a teaspoon of ham and one cube of cheese.
4. Take two filled cups and squeeze together so that they form a ball, sealing the ham and cheese inside.
5. Dip the potato balls in a egg wash, then gently roll in bread crumbs until the outside is well coated.
6. Once all potato balls are rolled and coated in bread crumbs, fry in small batches of 2-3 at a time, depending on the size of your pan.
7. Fry on each side for 1 1/2 minutes, for a total of 3 minutes per ball. Remove from pan and place on a wire cooling rack to dry.

10. Cuban Coffee

Best Cuban Coffee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘6’]

Traditional cuban coffee make using a moka pot

Ingredients

• 2 tbsp sugar
• 1 cup water
• 3-4 tbsp cuban coffee

Instructions

1. Unscrew the top part of the espresso maker with the handle from the bottom part of the espresso maker and remove the funnel that nests inside the base of the espresso maker.
2. Fill base with water to the level of the safety valve. Replace the funnel into the base and fill it with ground coffee; do not press coffee down.
3. Tighten the top to the base. Make sure the top is completely screwed on to the base before putting on the stovetop.
4. Set your stove top to medium high to begin brewing
5. Add your sugar to your creamer cup and carefully watch your moka pot as it brews.
6. Once the moka pot begins brewing coffee, you’ll remove the moka pot off the stove for a moment and add about 1 teaspoon of the dark coffee to the creamer cup.
7. Place the moka pot back on the stove so it can continue brewing.
8. While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.
9. Continue mixing until you’ve creamed the sugar and a light brown paste develops.
10. By the time you’ve creamed your sugar, the coffee should be about finished brewing.
11. Pour the espresso into the creamer cup and stir gently. You’ll see the espumita develop.
12. Carefully pour your prepared coffee to your espresso cups and enjoy

11. Black Beans and Sausage

CUBAN BLACK BEANS AND SAUSAGE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT135M · Yield: [’16’, ’16 servings’]

Black beans are baked with sausage, bacon, jalapenos, and spices for a hearty meal.

Ingredients

• 1 pound dried black beans
• 1 pound ground pork sausage
• 1 cup white onion (diced)
• ¾ cup bacon (fried and crumbled, reserve 2 to 3 tablespoons drippings)
• 2 cups water
• 4 cups beef broth
• 2 tablespoons condensed beef base
• 20 ounces tomatoes and green chiles
• ¼ cup Worcestershire sauce
• 1 medium jalapeno pepper (fresh, seeds removed, or pickled, diced)
• 6 cloves garlic clove (minced)
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• ⠛ teaspoon red pepper flakes
• ½ teaspoon salt
• 1 teaspoon black pepper

Instructions PREPARE THE BEANS

1. Clean then soak the beans. To soak, place the dried beans in a large bowl and cover with cold water. Allow to soak for 12 to 24 hours. Rinse and drain the beans before proceeding.

COOK

1. Cook the sausage and onion and drain. Cook the bacon and reserve 3 tablespoons of the drippings.
2. In a large Dutch oven or oven-safe pot, place the beans, sausage, and bacon.
3. Add water, beef broth, bacon drippings, condensed beef base, tomatoes and green chiles, Worcestershire, jalapeno, garlic, and spices. Stir gently.
4. Cover and place in 300°F oven for 2 hours. Uncover if you want less liquid in the beans.
5. Alternately, you can cook on the stovetop on simmer, covered, for 2 hours.
6. Remove from oven and serve plain, with sour cream and cilantro, or over rice or quinoa.
7. Cover and refrigerate leftovers up to 4 days.

12. Imperial Rice

Imperial Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’12’, ’12 servings’]

Imperial rice is a Cuban recipe for chicken and rice. It gets layered in a baking dish similar to lasagna. Mayonnaise is an unusual but authentic ingredient for this recipe. The mayonnaise bakes into the rice layer and gives it a rich flavor. The mayonnaise is usually layered on even thicker than we did in this recipe but we opted for extra cheese instead. We simplified this recipe by using pre-cooked chicken. You can purchase a rotisserie chicken or bake and shred some chicken before you get started.

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 1 green bell pepper (diced)
• 4 to 5 garlic cloves (minced)
• ½ cup dry white wine
• 1 (15 ounce) can canned crushed tomatoes
• 1 bay leaf
• 3 cups cooked chicken (shredded, (see notes))
• 1 cup frozen green peas
• 4 ¾ cups chicken broth
• 2 ½ cups long-grain white rice (uncooked)
• 2 teaspoons ground cumin (or bijol seasoning)
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ⅔ to 1 cup mayonnaise
• 2 ½ cups shredded Muenster or Mozzarella cheese
• pimientos

Instructions

1. Preheat the oven to 350°F.

The Chicken Mixture

1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 4 to 6 minutes until the onion is soft and translucent.  Add the garlic and sauté for 30 seconds.
2. Add the wine and cook for 1 to 2 minutes until the wine is reduced by half. Scrape the bottom of the saucepan to remove any cooked on onion bits.
3. Add the crushed tomatoes, bay leaf and shredded chicken. Simmer for 5 minutes. Stir in the peas. Taste, and season with salt and pepper. Remove from heat and set aside.

The Yellow Rice

1. In a separate pot, bring the chicken broth to a boil over high heat. Add the rice, bijol (or cumin), salt and pepper. Bring to a boil again then reduce the heat to low. Cover and cook for 18 to 20 minutes.

Assemble and Bake

1. Grease a 13 x 9 inch baking dish. Spread ⅓ of the rice mixture into the bottom of the dish. Spread 3 to 4 heaping tablespoons of mayonnaise over the rice. Sprinkle a layer of cheese over the mayonnaise. Top with half of the chicken mixture. Spread ½ of the remaining rice over the chicken. Spread 3 more tablespoons of mayonnaise over the rice then sprinkle more cheese over that.
2. Next, spread the rest of the chicken on top. Spread the rest of the rice over the chicken and top with 3 more tablespoons of mayonnaise.
3. Top with more shredded cheese and bake for 25 to 30 minutes or until the edges are brown and the cheese looks bubbly.

13. Keto Cuban Casserole

Keto Cuban Casserole (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 6

This Keto Cuban casserole is an easy variation of the classic Cuban sandwich. Made with leftover, shredded pork, ham, Swiss cheese, pickles, and a creamy cheesy Dijon mustard sauce, it’s a delicious and hearty meal that the whole family will love.

Ingredients

• 1 1/2 pound of cooked leftover pulled pork
• 7 ounces (11 slices) Swiss cheese
• 8 ounces of thinly sliced ham
• 4 ounces of sliced dill pickles
• 1 cup of heavy cream
• 1/2 cup of shredded Swiss cheese
• 2 tablespoons of Dijon mustard or yellow mustard
• 1 ounce of cream cheese, room temperature
• 1/4 teaspoon of salt
• 1/8 teaspoon of black pepper
• 1/4 teaspoon of dry mustard
• 1/4 teaspoon of salt
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of garlic powder
• 1/8 of teaspoon of Spanish paprika

Instructions

1. In a small saucepan over medium heat simmer the heavy cream, cream cheese, mustard, and dry spices. Be sure to stir frequently. Once the sauce is heated add the shredded Swiss cheese and continue to stir until fully incorporated. Set the sauce aside.
2. Preheat the oven to 350 degrees.
3. To a 9×9 baking dish add the shredded pork layer. Then add the thin slices of ham.
4. Next, pour the mustard Swiss cheese sauce over the top of the casserole being sure to cover all the slices of ham.
5. Then add the Swiss cheese slices, slightly overlapping.
6. Top the casserole with the pickle slices.
7. Bake the casserole for 30-35 minutes until the cheese melts and the casserole is bubbly and slightly brown around the edges.
8. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

14. Huevos Habaneros

Huevos Habaneros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 4

Start your day with Huevos Habaneros…A Cuban style breakfast of eggs coddled in spicy tomato sauce, grilled chorizo, and fried plantains.

Ingredients

• 2 Tablespoons olive oil
• 1 small onion; finely diced
• 1 small red pepper; finely diced
• 3 cloves garlic; finely minced
• 1 cup tomato sauce
• 1 small jar diced pimientos; drained
• 3 Tablespoons dry white wine
• 4 large eggs
• 4 Tablespoons butter; melted
• Salt & Pepper to taste
• 1 Tablespoon fresh parsley; chopped to garnish

Instructions

1. Preheat oven to 350 degrees.
2. In a medium skillet, heat the olive oil and sauté the sofrito: onion, pepper, garlic sautéed until the onion is soft and translucent – about 5 minutes.
3. Add the tomato sauce, pimentos, and wine.
4. Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
5. Lightly oil 4 small oven-proof ramekins or small bowls.
6. Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
7. Break an egg onto a platte and slide it into the sofrito well.
8. Drizzle the melted butter over the eggs.
9. Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
10. Sprinkle with salt, pepper and parsley.
11. Serve immediately with a side of fresh chorizo and fried plantain.

15. Baked Tostones

Baked Tostones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘2’, ‘2 servings’]

Twice baked tostones are a healthier version compared to frying them

Ingredients

• 2 green plantains
• 2 tbsp olive oil + 3tbsp for coating second time baking
• Pink salt to taste

Instructions

1. Preheat the oven to 180c/356f/gas mark 4 and line a baking tray with parchment paper
2. Cut the ends from both of the plantains
3. Slice the skin lengthways (don’t slice into the flesh just the skin).
4. Remove the skin with your hands. The skin on green plantain is quite thick so you will literally need to be firm and rip it off in pieces
5. Slice each plantain about 1/2 inch in thickness
6. Place the plantain slices in a medium sized bowl
7. Drizzle 2tbsp of olive oil over the plantain
8. Toss the bowl and use your hands to coat the plantain pieces evenly (make sure each slice is liberally coated, very important)
9. Place each sliced plantain (spaced out) on the parchment paper
10. Bake plantain for 15-20 minutes or until lightly golden and soft.
11. Remove the tray of plantain from the oven
12. Use a small bowl to flatten the plantain (like a pancake)
13. Brush both sides of the plantain with olive oil and place back onto the tray with parchment paper (spaced out)
14. Bake for a further 15- 20 minutes
15. Sprinkle with pink salt to taste

16. Cuban Style Rice with Fried Eggs and Bananas

Cuban Style Rice with Fried Eggs and Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups long-grain white rice
• 2 1/2 cups water
• 1 tablespoon olive oil, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup green bell pepper, finely diced (optional)
• 1/2 cup tomato sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 2 ripe plantains (or 2 ripe bananas if plantains are unavailable), peeled and sliced into 1/2-inch coins
• 1 teaspoon granulated sugar (optional, for caramelizing plantains)
• Chopped cilantro or parsley for garnish (optional)

Instructions

1. Step 1. Prepare and measure all ingredients; rinse the rice and chop the onion, garlic, bell pepper, and plantains.
2. Step 2. In a medium pot, heat 1/2 tablespoon of oil over medium heat. Sauté the onion, garlic, and bell pepper until softened, about 3–4 minutes.
3. Step 3. Add the rice to the pot and toast for 1–2 minutes, stirring to coat the grains with oil.
4. Step 4. Stir in the tomato sauce, water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until the rice is tender and the liquid is absorbed.
5. Step 5. While the rice cooks, heat the remaining 1/2 tablespoon oil in a skillet over medium heat. Fry the plantain slices until golden on both sides, about 2–3 minutes per side. If using sugar, sprinkle a pinch over the plantains to caramelize slightly. Transfer to paper towels to drain.
6. Step 6. In a separate skillet, cook the eggs to your preferred doneness (traditional version is sunny-side up but you can scramble if you prefer).
7. Step 7. Fluff the cooked rice with a fork and taste; adjust seasoning if needed. To serve, place a portion of rice on each plate, top with a fried egg, and arrange plantain slices on the side. Garnish with cilantro or parsley if desired.

17. Keto Ground Beef Empanadas

Keto Ground Beef Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT1H10M · Yield: 16

These Keto ground beef empanadas are simply delicious! A traditional Cuban recipe remade to be keto-friendly, gluten-free, and low in carbs.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups shredded mozzarella cheese
• 1 cup of finely milled almond flour
• 1/2 cup of coconut flour
• 2 eggs, room temperature
• 2 teaspoons salt
• 1 egg
• 1 teaspoon of water
• 1 cup of keto Cuban picadillo

Instructions

1. Start by making a batch of our Keto Cuban Picadillo recipeand reserving one cup. You can do this a day or two in advance since the picadillo needs to be fully cool before using it in the recipe. If making it on the same day, simply place the cup of picadillo you will need in the refrigerator while you prepare the dough so that it cools quickly.
2. Keto Pastry Dough: In a medium-sized bowl, combine the coconut flour, almond flour, and salt.
3. Melt the unsalted butter and set it aside.
4. To the dry ingredients, add the melted butter and combine quickly.
5. Next, add the whole eggs and combine.
6. In a separate bowl, melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
7. Add the melted mozzarella cheese to the mixture and knead the dough until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so that the dough doesn’t stick to your hands.
8. Flatten the dough into a disk and wrap the dough in parchment paper and place in the freezer for 15 minutes to chill.
9. Preheat oven to 375 degrees.
10. Once the dough has chilled, roll it out into a large rectangle about 1/4″ thick. Cut out your empanadas using a mason jar lid or a 3.5″ round circle cutter.
11. Lightly press the circle of dough in the palm of your hands, moving from hand to hand like making tortillas. Add one small spoonful of picadillo in the center and gently fold in half. If the dough breaks, you can gently press it back together or take small pieces of softened dough and place them on any large cracks. This dough mends easily. Just be gentle.
12. In a small bowl, whisk one egg and a teaspoon of water and set aside. This will be your egg wash.
13. Place on your lined baking sheet, press the tines of a fork along the edge of the keto empanada and brush with the egg wash. Bake for 20 to 25 minutes until the crust is golden brown. Serve warm and enjoy!
14. Store leftovers in the refrigerator for up to 3 days.

18. Deviled Ham Sandwiches

Pasta de Bocaditos {Cuban Deviled Ham Sandwiches} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [’24’, ’24 servings’]

Pasta de Bocaditos {Cuban Deviled Ham Sandwiches} are little bites of deliciousness.  Filled with ham, cream cheese and roasted red peppers.

Ingredients

• 12 ounces Ham ((leftover from Easter or Christmas, cooked for this recipe, or purchased) cut into pieces)
• 8 ounces Philadelphia Cream Cheese (room temperature)
• 5 Green Olives with Pimento
• 1 ounce Roasted Red Pepper ((pimento))
• 1/4 cup Mayonnaise
• 1 Tablespoon Sweet Pickles (Gherkins)
• 24 Kings Hawaiian Bread Buns (Sweet) ((or slider buns))

Instructions

1. Roast the red peppers according to my roasted peppers recipe or use jarred.
2. Place all ingredients into Food Processor and process until smooth.
3. Slice bread buns and separate the tops from the bottoms.
4. Spread ham paste over bottom halves of all buns.
5. Place top buns back onto top of ham paste.
6. Cut each bun diagonally into two pieces and serve.

19. Breakfast Scramble

Cuban Breakfast Scramble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: 2

a flavorful variation of the savory breakfast standard – a reminder of a sunny tropical vacation that you can revisit anytime.

Ingredients

• 1/2 package extra firm tofu, drained and pressed
• 1 tablespoon tahini
• 1 teaspoon soy sauce (organic tamari gluten free)
• 1 teaspoon cumin
• 1/2 cup cooked black beans
• 1 plantain, sliced
• 1 small sweet potato, baked
• 1 clove garlic, minced
• 1/2 cup cooked brown rice
• 1 tablespoon butter (Earth Balance)

Instructions

1. Crumble tofu into bite size pieces with a fork (or hands).
2. Combine tahini, soy sauce and cumin, mix into tofu and set aside to marinate.
3. Prep remaining ingredients – slice sweet potato and plantain.
4. In skillet over medium heat, melt butter. Add tofu, plantain, sweet potato and garlic, saute until garlic has softened. Add black beans, cooked rice and marinated tofu crumbles, combine and cook through.
5. Serve immediately – as is or wrapped in a corn tortilla. Top with your choice of hot sauce to add some spicy to this sweet and savory dish.

20. Cuban Breakfast Sandwiches

Cuban Breakfast Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 sandwiches’]

Create a breakfast masterpiece with Cuban Breakfast Sandwiches. This easy recipe turns the traditional Cuban sandwich into a perfect breakfast sandwich with ham, Swiss cheese, and pickles with a fried egg on a crispy English muffin.

Ingredients

• 4 English muffins
• 4 slices Canadian bacon
• 4 eggs
• 4 slices of Swiss cheese
• Pickle slices (to taste)
• mayo (to taste)
• yellow mustard (to taste)
• salt & pepper (to taste)

Instructions

1. Combine as much mayo and mustard that you desire for your sandwiches in a small bowl and set it aside. I prefer a 60-40 mayo-to-mustard ratio, but adjust according to your personal preference.
2. In a non-stick skillet, fry Canadian bacon slices until browned (about 2 minutes per side), then transfer them to a plate.
3. Put English muffins in the toaster and toast until golden. While English muffins are toasting, fry your eggs in the non-stick skillet used for the ham. Season eggs with salt and pepper and cook them to your desired level of doneness.
4. Spread the mayo/mustard sauce inside each English muffin, sprinkle with black pepper, top with pickle slices, ham, fried egg, and a slice of Swiss cheese. Enjoy!

21. Papas Rellenas

Papas Rellenas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Yield: [’24’]

Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish.

Ingredients

• 4 large potatoes (about 2 pounds (or about 4 cups if already prepared))
• 4 Tablespoons unsalted butter
• 2 egg yolks (lightly beaten, (reserve whites))
• 1/4 cup whole milk ((add slowly as you might not use it all))
• Salt and pepper to taste.
• 1/4 cup all-purpose flour
• 1 cup bread crumbs
• 1 egg ( beaten)
• 2 egg whites
• 1 pound ground beef
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 Tablespoons olive oil
• 1/2 teaspoon smoked paprika (or more to taste)
• 1/2 teaspoon cumin (or more to taste)
• 1 pinch cayenne pepper
• 10 Spanish olives (finely chopped)
• 2 Tablespoons juice from olives
• kosher salt and pepper (to taste)
• oil (for frying)

Instructions Mashed Potatoes

1. Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape
2. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before.

Picadillo

1. Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute.
2. Add ground beef stirring to break up meat.
3. Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary.

Breading

1. Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl.
2. Beat the 2 egg whites and 1 egg and place in a bowl.

Assembling the Papas Rellenas

1. Using about 1/4 cup stiff, cold mashed potatoes, form into a ball.
2. Flatten ball and make a hollow.
3. Put about 1 tablespoon picadillo inside indentation.
4. Enclose meat in potatoes, forming into a ball. Place on baking sheet.
5. Repeat with remaining potatoes and meat.
6. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
7. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
8. Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.