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

More From Cooking Light

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


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Picadillo Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy