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Picadillo

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 cup picadillo and 3/4 cup rice)
Picadillo, a classic Cuban dish, remains popular because it's so easy to make, and because of its appealing sweet and savory flavors. Although picadillo is traditionally made with ground beef, using ground turkey offers a great lower-fat alternative. Typical accompaniments are white rice and ripe plantains.

Ingredients

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1 pound ground turkey
  • 3 garlic cloves, minced
  • 1 cup low-salt beef broth
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped pimiento-stuffed olives
  • 3 tablespoons capers
  • 1 tablespoon tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups hot cooked rice
  • Parsley sprigs (optional)

Nutrition Information

  • calories 423
  • caloriesfromfat 29 %
  • fat 13.5 g
  • satfat 3.2 g
  • monofat 6.2 g
  • polyfat 2.8 g
  • protein 26.1 g
  • carbohydrate 48.9 g
  • fiber 2.7 g
  • cholesterol 90 mg
  • iron 3.9 mg
  • sodium 782 mg
  • calcium 62 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add turkey and garlic; cook 5 minutes or until browned, stirring to crumble. Add broth and next 5 ingredients (broth through pepper); stir well. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Serve with rice. Garnish with parsley sprigs, if desired.