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Homemade Cuban Rice and Eggs Dinner recipe photo

Cuban Rice and Eggs Dinner

This Cuban Rice and Eggs Dinner is a hearty, flavorful dish that showcases the best of Cuban cuisine in a one-pot meal!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cuban
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 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 (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

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Skillet

Method
 

Stepwise Method
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the diced tomatoes, potato, carrot, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
  5. 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.
  6. 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.
  7. 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.
  8. In the same skillet, crack the eggs and cook them sunny-side up or to your desired doneness.
  9. 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!

Notes

  • This dish can be made ahead of time and stored in the fridge. It actually tastes better the next day as the flavors meld together.
  • Feel free to swap out the vegetables based on what you have; zucchini, corn, or broccoli work well too.
  • Cuban Rice and Eggs Dinner can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze the rice and turkey mixture for up to 3 months.