Picadillo Recipe
Randy Mayor; Jan Gautro
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.


4 servings (serving size: 1 cup picadillo and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional 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


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)


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.