Turkey Picadillo

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

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 22%
  • Fat: 10g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 4.9g
  • Protein: 36.5g
  • Carbohydrate: 39.8g
  • Fiber: 2g
  • Cholesterol: 70mg
  • Iron: 2.3mg
  • Sodium: 712mg
  • Calcium: 39mg

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

  1. Prepare rice according to package directions; stir in 1/8 teaspoon salt.
  2. 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.
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