Cuban Rice and Eggs Dinner
This Cuban Rice and Eggs Dinner is a flavorful, hearty one-pot meal with brown rice, ground turkey, veggies, and eggs—perfect for any night!
Servings: 4 servings
Ingredients
- 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 Braggs Aminos or coconut aminos for a substitute
- 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 golden or regular, soaked in water for 10 minutes then drained
- 2 very brown, soft plantains overripe, cut into slices
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 6 eggs
Instructions
- Rinse 1 cup of brown rice under cold water until the water runs clear. In a large pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Once done, fluff with a fork and set aside.
- In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 finely chopped garlic clove and 1 finely chopped medium onion. Sauté for about 3-5 minutes until the onion becomes translucent and aromatic.
- Add 1 1/2 pounds of lean ground turkey to the skillet. Use a wooden spoon to break it up as it cooks. Stir occasionally until the turkey is browned and cooked through, about 7-10 minutes.
- Add 4 diced medium tomatoes, 1 big diced potato, 1 big diced carrot, and 1 diced red bell pepper to the skillet. Stir in 1 cup of frozen peas and sauté for another 5-7 minutes until the vegetables are tender.
- Sprinkle in 3 tablespoons of lite soy sauce and 1 tablespoon of Worcestershire sauce. Add the drained 1/2 cup of raisins, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Mix everything well, allowing the flavors to meld together for about 2-3 minutes.
- Gently fold in the cooked brown rice into the turkey and vegetable mixture, ensuring everything is well combined.
- In another skillet, heat a little olive oil over medium heat. Add the sliced very brown plantains and cook until they are golden and caramelized, about 3-4 minutes on each side. Remove and set aside.
- In the same skillet, crack 6 eggs and cook them to your desired doneness—sunny side up or scrambled work wonderfully here.
- To serve, plate the Cuban rice mixture and top it with the cooked eggs. Garnish with the caramelized plantains on the side for a sweet contrast. Enjoy your delicious Cuban Rice and Eggs Dinner!
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of water when reheating to keep rice moist.
- Freeze the rice mixture (without eggs) in a freezer-safe container for up to 3 months; thaw before reheating.
- Substitute ground turkey with ground chicken or lean beef for variety or budget considerations.
- For a vegetarian version, replace ground turkey with crumbled tofu or plant-based protein and adjust cooking times.
- Add diced jalapeños or cayenne pepper for a spicy kick, or serve with hot sauce on the side.