If you’re looking for a meal that captures the vibrant flavors of Cuban cuisine while being hearty and satisfying, look no further than Cuban Rice and Eggs Dinner. This dish is a delightful fusion of textures and tastes, featuring perfectly cooked brown rice, savory ground turkey, and tender vegetables, all topped with beautifully cooked eggs. It’s the perfect family dinner that showcases the rich culinary traditions of Cuba, while also being simple enough for a weeknight meal. Let’s dive into this delicious recipe that will have everyone asking for seconds!

Why You’ll Keep Making It

Cuban Rice and Eggs Dinner is not only delicious but also incredibly versatile. It’s packed with protein, fiber, and a variety of nutrients, making it a wholesome choice for dinner. The combination of ground turkey and vegetables ensures that you’re getting a balanced meal. Plus, it’s a fantastic way to use up leftover ingredients or adapt to whatever you have on hand. The best part? It’s a one-pot wonder! Minimal cleanup means more time enjoying your meal and less time in the kitchen.

Shopping List

1 cup brown rice (uncooked; short, medium, or long-grained)
2 tablespoons extra virgin olive oil
1 garlic clove (finely chopped)
1 medium onion (finely chopped)
4 medium tomatoes (diced)
1 1/2 pounds lean ground turkey
3 tablespoons lite soy sauce (or Braggs Aminos/coconut aminos)
1 tablespoon Worcestershire sauce
1 big potato (peeled and diced)
1 big carrot (peeled and diced)
1 red bell pepper (diced)
1 cup frozen peas
1/2 cup raisins (soaked in water for 10 minutes, then drained)
2 very brown, soft plantains (overripe, cut into slices)
1/4 teaspoon salt
1/4 teaspoon pepper
6 eggs

Kitchen Gear Checklist

Large pot or Dutch oven – for cooking the rice and turkey mixture.
Cutting board and knife – for chopping vegetables.
Wooden spoon or spatula – for stirring.
Measuring cups and spoons – for accurate ingredient measurements.
Colander – for draining the soaked raisins.
Skillet – for frying the plantains and eggs.

Stepwise Method: Cuban Rice and Eggs Dinner

Step 1: Cook the Rice

Start by rinsing the brown rice under cold water until the water runs clear. In a large pot, combine 2 cups of water with the rinsed rice and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Once cooked, fluff with a fork and set aside.

Step 2: Sauté the Aromatics

In the same pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and onion, stirring until they become translucent and fragrant, about 3-4 minutes.

Step 3: Add the Ground Turkey

Add the 1 1/2 pounds of lean ground turkey to the pot. Break it apart with your spatula and cook until it’s browned and fully cooked through, about 6-8 minutes.

Step 4: Incorporate the Vegetables

Stir in the diced tomatoes, potato, carrot, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.

Step 5: Season the Mixture

Pour in the soy sauce and Worcestershire sauce, then add the frozen peas and soaked raisins. Stir everything together, allowing the mixture to simmer for an additional 5 minutes until everything is heated through.

Step 6: Combine with Rice

Gently fold the cooked brown rice into the turkey and vegetable mixture, mixing well to ensure an even distribution of flavors. Season with salt and pepper to taste.

Step 7: Cook the Plantains

In a skillet, heat a little olive oil over medium heat. Add the sliced plantains and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Step 8: Cook the Eggs

In the same skillet, crack the eggs and cook them sunny-side up or to your desired doneness.

Step 9: Serve

To serve, scoop generous portions of the Cuban rice and turkey mixture onto plates. Top with a fried egg and a side of crispy fried plantains. Enjoy your hearty Cuban Rice and Eggs Dinner with family and friends!

Swap Guide

Ground turkey can be substituted with ground chicken or beef for a different flavor profile.
For a vegetarian option, replace turkey with black beans or lentils.
Use quinoa or cauliflower rice instead of brown rice for a low-carb alternative.
Feel free to swap out the vegetables based on what you have; zucchini, corn, or broccoli work well too.

Missteps & Fixes

If your rice comes out mushy, ensure to use the correct water to rice ratio next time. Generally, the ratio is 2:1.
If the turkey is dry, consider adding a splash of broth or water while cooking to keep it moist.
For overly salty flavoring, balance with a bit of sugar or fresh lime juice.
If your plantains aren’t sweet enough, choose ones that are more overripe for a better caramelization.

Refrigerate, Freeze, Reheat

Cuban Rice and Eggs Dinner can be stored in the refrigerator for up to 4 days. Be sure to let it cool completely before storing in an airtight container. For longer storage, you can freeze the rice and turkey mixture for up to 3 months. When ready to eat, simply reheat in the microwave or on the stove, adding a splash of water if needed to bring back moisture.

Ready, Set, Cook

Now that you have all the information you need, it’s time to gather your ingredients and get cooking! Cuban Rice and Eggs Dinner is a fantastic way to bring a taste of Cuba into your home. With its vibrant flavors and nutritious ingredients, this dish is sure to become a staple in your meal rotation. Enjoy the process, and most importantly, enjoy every bite of this delicious creation!