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Randy Mayor; Jan Gautro Photo by: 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.

Cooking Light MAY 2002

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 29%
  • Fat: 13.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2.8g
  • Protein: 26.1g
  • Carbohydrate: 48.9g
  • Fiber: 2.7g
  • Cholesterol: 90mg
  • Iron: 3.9mg
  • Sodium: 782mg
  • Calcium: 62mg

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Picadillo recipe