Turkey Picadillo

Turkey Picadillo Recipe
Randy Mayor; Melanie J. Clarke
Look for bottled sofrito in the Latin section of your supermarket.

Yield:

4 servings (serving size: about 3/4 cup picadillo and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 403
Caloriesfromfat 22 %
Fat 10 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 4.9 g
Protein 36.5 g
Carbohydrate 39.8 g
Fiber 2 g
Cholesterol 70 mg
Iron 2.3 mg
Sodium 712 mg
Calcium 39 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
1/4 teaspoon salt, divided
1 pound ground turkey breast or lean ground beef
1/4 cup golden raisins
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/2 cup water
1 tablespoon cider vinegar
1 teaspoon capers, drained
1 teaspoon olive oil
1 (6-ounce) jar prepared sofrito (such as Goya)
1 tablespoon chopped fresh flat-leaf parsley
Parsley sprigs (optional)

Preparation

Prepare rice according to package directions; stir in 1/8 teaspoon salt.

While rice cooks, cook ground turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in 1/8 teaspoon salt, raisins, oregano, and cumin; cook 3 minutes, stirring frequently. Stir in water and next 4 ingredients (water through sofrito); cook 5 minutes or until slightly thick. Remove from heat. Stir in chopped parsley. Serve over rice. Garnish with parsley sprigs, if desired.

Note:

June 2002
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