5 tbsps butter
2 cloves garlic, crushed
1 1/2 cups short grain rice
1 1/2 cups chicken stock
1 1/2 cups water
Salt & pepper
Oil for frying
3 bananas, cut in 1/2 longwise & crosswise
Flour
1 egg, lightly beaten
8 whole eggs
1 tbsp minced parsley
Tomato Sauce...
3 tbsps olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/3 cups pureed tomato, (fresh or canned)
Salt & pepper
Instructions...
1) Make sauce - heat oil in a saucepan, add onion and
garlic, cover and saute over low heat for 10 minutes.
Add tomato, seasoning & enough water to make a sauce
consistency. Cover and cook slowly for 30 minutes.
2) In a shallow 12" casserole heat butter and saute garlic.
Add rice and stir to caot with butter. Stir in stock and
water (both hot) and seasoning. Boil, cover and transfer
to 350 degree oven for 15 minutes.
3) Heat the oil, 1/4" deep in a skillet. Coat the banana
pieces with flour flour and dip them in the beaten egg.
Fry lightly in oil until just golden. Drain.
4) Fry the eggs in a very hot oil "Spanish Style".
5) Arrange bananas and eggs decoratively over the rice.
Sprinkle with parsley and serve with seperate tomato
sauce, a salad, and a light red wine.