Start by rinsing 1 cup of brown rice under cold water until the water runs clear. In a large pot or rice cooker, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is tender and the water has been absorbed. Remove from heat and fluff with a fork.
In a large 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 3-4 minutes until the onion becomes translucent and fragrant.
Add 1 1/2 pounds of lean ground turkey to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
Stir in 4 diced medium tomatoes, 1 big diced potato, 1 big diced carrot, and 1 diced red bell pepper. Sauté for another 5 minutes until the vegetables begin to soften. Add in 1 cup of frozen peas, 1/2 cup of soaked and drained raisins, 3 tablespoons of lite soy sauce, and 1 tablespoon of Worcestershire sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
While the vegetable mixture is cooking, heat a separate skillet over medium heat. Add a little olive oil, then place the sliced plantains in the skillet. Cook for 2-3 minutes on each side until they are golden and caramelized. Remove from the heat and set aside.
In the same skillet used for the plantains, crack 6 eggs and fry them to your liking – sunny-side up, over-easy, or scrambled all work beautifully.
To serve, layer the cooked brown rice on a plate, then top with the ground turkey and vegetable mixture. Add the fried eggs on top and garnish with the caramelized plantains. Enjoy your vibrant Cuban Rice and Eggs Dinner!
