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Cuban Rice and Eggs Dinner

This Cuban Rice and Eggs Dinner is a vibrant, hearty dish that combines protein, vegetables, and aromatic spices for a delightful meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Base:

  • 1 cup brown rice uncooked short, medium, or long-grained
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic finely chopped
  • 1 medium onion finely chopped
  • 4 medium tomatoes diced
  • 1.5 pounds lean ground turkey
  • 3 tablespoons lite soy sauce or Braggs Aminos/coconut aminos
  • 1 tablespoon Worcestershire sauce
  • 1 big potato peeled and diced
  • 1 big carrot peeled and diced
  • 1 red bell pepper diced
  • 1 cup peas frozen
  • 0.5 cup raisins soaked
  • 2 very brown plantains sliced
  • 0.25 teaspoon salt to taste
  • 0.25 teaspoon pepper for a hint of spice
  • 6 eggs

Instructions

Directions:

  • Start by rinsing the brown rice under cold water until the water runs clear. Cook the rice according to package instructions. Set aside once done.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped garlic and onion, and sauté until translucent, about 3-4 minutes.
  • Stir in the lean ground turkey, breaking it apart with your spatula. Cook until browned, about 6-8 minutes.
  • Add the diced tomatoes, diced potato, diced carrot, and diced red bell pepper to the skillet. Cook for another 5-7 minutes until tender.
  • Pour in the lite soy sauce and Worcestershire sauce, mixing to combine. Add the frozen peas and soaked raisins. Season with salt and pepper to taste.
  • Gently fold in the cooked brown rice, mixing thoroughly to combine all ingredients.
  • In a separate pan, heat a bit of olive oil over medium heat. Add the sliced plantains and cook until golden brown, about 2-3 minutes per side. Set aside.
  • Create wells in the rice mixture and crack an egg into each. Cover and cook on low heat until the eggs are set, about 5-7 minutes.
  • Plate the Cuban Rice and Eggs Dinner, topping each serving with crispy plantains. Enjoy warm!

Equipment

  • Large skillet or wok
  • Rice cooker or pot
  • Cutting board and knife
  • Wooden Spoon or Spatula

Notes

  • Don’t overcrowd the skillet for even cooking.
  • Adjust cooking time based on egg yolk size for desired doneness.
  • Soak raisins ahead of time to prevent toughness.