This is the kind of weeknight dinner I turn to when I want something soulful without spending hours in the kitchen. It’s a complete plate: tender brown rice, a savory turkey-and-vegetable mix with sweet raisins, caramelized plantains, and a runny fried egg to finish. The flavors are familiar and comforting; the prep is straightforward.

I like that the components can be mostly prepped ahead. Cook the rice and brown the turkey mixture earlier in the day, then crisp the plantains and fry the eggs right before serving. It keeps the textures bright and the meal feeling freshly made.

Below you’ll find an exact ingredients list and the recipe steps I follow every time. I’ll also share practical swaps, the gear I rely on, and the mistakes I learned to avoid so you get reliable results on your first try.

What You’ll Gather

Plan for about 30–45 minutes of active work if rice is cooked from scratch, and a bit longer if you’re new to frying plantains. Most ingredients are pantry-friendly or easy to find at any grocery store. A few quick prep notes: rinse the rice, soak the raisins briefly, and peel the plantains when they’re very soft and brown — that makes them caramelize beautifully.

Ingredients

1 cup brown rice uncooked short, medium or long-grained — Rinse before cooking to remove excess starch and improve texture.
2 tablespoons extra virgin olive oil — Used for sautéing and frying; split between two skillets.
1 garlic clove finely chopped — Adds aromatic depth; sauté until fragrant.
1 onion medium, finely chopped — Builds the savory base with the garlic.
4 tomatoes medium, diced — Cooked down to add acidity and moisture to the turkey mixture.
1 1/2 pounds lean ground turkey — The main protein; brown it well for flavor.
3 tablespoons lite soy sauce — Adds savory saltiness (note: Braggs Aminos or coconut aminos suggested as alternatives).
1 tablespoon Worcestershire sauce — Gives umami and a rounded savory finish.
1 potato big, peeled and diced — Adds body to the mixture; cook until tender.
1 carrot big, peeled and diced — Sweetness and texture contrast.
1 red bell pepper diced — Brightness and color; adds freshness.
1 cup peas frozen — Stirred in near the end; no need to thaw.
1/2 cup raisins golden or regular, soaked in water for 10 minutes then drained — Soaking plumps them and tames chewiness.
2 plantains very brown, soft (overripe), cut into slices — Caramelize when fried and add sweet balance.
1/4 teaspoon salt — Seasoning; added to the turkey mixture near the end.
1/4 teaspoon pepper — Balances flavors; added with the salt.
6 eggs — Fried to preference and served over rice.

Build Cuban Rice and Eggs Dinner Step by Step

Rinse the 1 cup brown rice in a fine-mesh strainer under cold running water for about 30 seconds; set aside.
Cook the rinsed brown rice according to the package directions until tender. If any excess water remains when the rice is done, drain it; return the rice to the pot, cover (no heat) and let rest for 10 minutes.
While the rice cooks, heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté until fragrant and lightly golden, then add the finely chopped onion and cook until translucent.
Add the diced tomatoes to the skillet and cook about 5 minutes, stirring occasionally.
Add the lean ground turkey to the skillet, break it up with a spoon, and cook about 10 minutes or until no pink remains. Stir in the 3 tablespoons lite soy sauce and the 1 tablespoon Worcestershire sauce.
Add the peeled and diced potato, peeled and diced carrot, and diced red bell pepper to the turkey mixture. Cover and simmer over low–medium heat for 10 minutes, stirring once or twice to prevent sticking.
Meanwhile, place the golden or regular raisins in a small bowl, cover with water and soak for 10 minutes, then drain.
After the 10 minutes, stir the drained peas and the drained raisins into the turkey mixture. Add the 1/4 teaspoon salt and 1/4 teaspoon pepper, then cook another 10 minutes, until the potatoes and carrots are tender and the flavors are combined.
While the last 10 minutes of the meat mixture cooks, heat the remaining 1 tablespoon extra virgin olive oil in a separate skillet over medium–high heat. Add the sliced plantains in a single layer (cook in batches if needed) and brown them on both sides until caramelized and heated through. Remove the plantains to a plate and set aside.
Use the same skillet (wipe it briefly if it is very sticky, leaving a little oil) to fry the 6 eggs to your preferred doneness.
To serve, place the cooked rice on plates, spoon the turkey-and-vegetable mixture alongside or over the rice, top the rice with a fried egg, and arrange the fried plantains on the side. Serve hot.

Why I Love This Recipe

This plate hits several satisfying contrasts: the nutty chew of brown rice, the savory-sweet turkey mix studded with raisins, the soft warmth of fried plantains, and the silky richness of a fried egg yolk. It’s balanced without feeling fussy. Every bite gives you something different.

It’s also practical. Most elements are forgiving. Leftovers store and reheat well. You can scale it up for friends or simplify a bit on busy nights. For me, it’s comfort food that cooks like weeknight food but tastes like something special.

Allergy-Friendly Substitutes

Soy sauce — Use Braggs Aminos or coconut aminos if avoiding soy; both are mentioned in the ingredient list as alternatives.
Eggs — For an egg-free version, top the rice with sliced avocado or pan-seared tofu for a creamy finish.
Ground turkey — Swap for lean ground chicken or a plant-based crumbled alternative if you prefer vegetarian protein; cook times will be similar.
Plantains — If plantains are unavailable, ripe bananas won’t caramelize the same way but can provide a sweet side; roasted sweet potato slices are another hearty swap.

Must-Have Equipment

Fine-mesh strainer — For rinsing the rice quickly and thoroughly.
Large skillet — One sturdy skillet for the turkey mixture; a broad base helps evaporate liquid.
Separate frying skillet — For plantains and eggs; keeping them separate preserves texture.
Rice pot with a tight lid — For even cooking and a good 10-minute rest off heat.
Wooden spoon or sturdy spatula — For breaking up the turkey and stirring without scratching pans.

Errors to Dodge

Skipping the rice rinse — Unrinsed rice can be gummy; a quick rinse makes a big difference.
Overcrowding the plantain pan — Crowding steams them instead of caramelizing; work in batches if needed.
Adding peas too early — They’ll go mushy; stir them in near the end as directed.
Not draining the raisins — Use drained raisins; excess soaking water dilutes the flavors.
Frying eggs at too high heat — High heat yields rubbery whites; medium heat gives tender whites and a runny yolk.

Seasonal Twists

Spring and summer: swap the canned or out-of-season tomatoes for extra-ripe heirloom tomatoes and finish the turkey mixture with a handful of chopped fresh herbs (cilantro or parsley) for brightness.

Fall and winter: stir in a handful of chopped greens like kale or chard late in cooking for warmth and color. You can also swap raisins for dried cranberries or chopped dried apricots for a fall fruit note.

What I Learned Testing

I tested this recipe several times to balance moisture and texture. The biggest win was the resting step for the rice — letting it sit covered off heat yields separate grains that pair well with the saucier turkey mix. Another discovery: plantains need to be very ripe to develop that honeyed caramelization; underripe plantains stay starchy.

Also, the raisins are not an afterthought. A quick 10-minute soak plumps them without making them gummy, and that little sweetness lifts the savory elements in a way I didn’t expect the first time I tried it.

Store, Freeze & Reheat

Store

Refrigerate leftovers in an airtight container for up to 3–4 days. Keep the components separated when possible: rice with the turkey mixture in one container and plantains in another. Eggs are best cooked fresh, so store them separately or reheat gently.

Freeze

The turkey-and-vegetable mixture freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and label with the date. Avoid freezing the fried plantains or eggs; texture suffers on thaw.

Reheat

Defrost the turkey mixture overnight in the refrigerator. Reheat gently on the stove over medium-low heat with a splash of water if it looks dry. For rice, sprinkle a little water and heat in a covered skillet or microwave to restore moisture. Re-fry plantains briefly in a hot skillet to revive caramelization. Fry fresh eggs when ready to serve.

Frequently Asked Questions

Can I use white rice instead of brown? Yes. If you swap to white rice, adjust cooking time per package directions. The texture will be softer and the meal will cook slightly faster.
Can I make this vegetarian? Replace ground turkey with a plant-based crumbled protein or cooked lentils; increase seasoning to taste and follow the same steps.
How ripe should the plantains be? Very brown and soft. Overripe plantains caramelize best and become sweet and tender when fried.
Is the soy sauce necessary? It contributes savory depth. Use Braggs Aminos or coconut aminos if you prefer a gluten-free or soy-free option (both are noted in the ingredient list).
Can I assemble ahead for a dinner party? Yes. Cook rice and the turkey mixture ahead, refrigerate separately, and reheat before serving. Fry plantains and eggs right before guests arrive for best texture.

Ready to Cook?

Gather your ingredients, give the rice an early start, and follow the steps above. The technique is forgiving, and the reward is a balanced, homey meal that tastes like a treat. Let me know how yours turns out and any tweaks you discover—I love hearing variations.

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