LIVE
Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Look for bottled sofrito in the Latin section of your supermarket.

Recipe by Cooking Light June 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

403 calories; calories from fat 22%; fat 10g; saturated fat 1.7g; mono fat 2.9g; poly fat 4.9g; protein 36.5g; carbohydrates 39.8g; fiber 2g; cholesterol 70mg; iron 2.3mg; sodium 712mg; calcium 39mg.
Advertisement