Instructions

• Put the 1/2 cup raisins in a small bowl, cover with water and let soak for 10 minutes; drain and set aside.
• Rinse the 1 cup brown rice in a fine-mesh strainer under cold running water for about 30 seconds.
• In a medium saucepan combine the rinsed rice and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed and the rice is tender, about 40–45 minutes. Remove from heat, keep covered, and let rest 10 minutes; then fluff with a fork.
• While the rice cooks, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté about 30 seconds until fragrant. Add the finely chopped onion and cook until softened, about 3–4 minutes.
• Add the diced tomatoes to the skillet and cook, stirring occasionally, about 5 minutes.
• Add the 1 1/2 pounds lean ground turkey to the skillet. Break it up with a spatula and cook until no pink remains, about 8–10 minutes.
• Stir in the 3 tablespoons lite soy sauce and 1 tablespoon Worcestershire sauce, then add the 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix to combine.
• Add the peeled and diced potato, peeled and diced carrot, and diced red bell pepper. Stir, cover, and simmer over low–medium heat for 10 minutes, stirring once halfway through.
• Stir in the 1 cup frozen peas and the drained raisins. Cover and cook another 10 minutes, or until the potatoes and carrots are tender and the mixture is heated through. Keep warm.
• In a separate medium skillet, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Add the sliced plantains in a single layer and cook until browned and soft, about 2–3 minutes per side. Transfer the browned plantains to a plate and set aside.
• Using the same plantain skillet (there should be oil remaining), reduce heat to medium-low and fry the 6 eggs to your preferred doneness (about 2–4 minutes for sunny-side up; flip and cook 15–60 seconds more for over-easy/over-medium). Remove from the skillet.
• To serve, place the cooked brown rice on plates, top each portion with a fried egg, spoon the turkey-and-vegetable mixture alongside, and add the fried plantain slices. Serve hot.