Instructions

• 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.