turkey picadillo
This classic Cuban dish is traditionally made with ground beef, but using turkey offers a great lower-fat alternative. Serving size is 1 cup picadillo to 3/4 cup rice. Recipe from Cooking Light Magazine
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 teaspoon olive oil
- 1/2 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
- - jarred prepared sofrito (goya brand) to taste
- 1/4 teaspoon salt and freshly ground black pepper
- 3 cups hot cooked rice
- - chopped parsley, optional
How To Make turkey picadillo
-
Step 1Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add turkey and garlic and cook 5 minutes or until browned; stirring to crumble.
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Step 2Add broth and next 5 ingredients (broth through pepper); stir well. Bring to a boil. Cover and reduce heat and simmer 25 minutes.
-
Step 3Serve with rice and garnish with parsley, if desired.
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