Local Crate's own Chef Dani brings her favorite soul food to the test kitchen to turn out a fantastic treat! Picadillo and or versions of it can be found throughout Spanish and Latin American cuisine. This recipe takes on a Cuban twist and puts warm, layered flavors on the table with aromatic Cuban-style turkey picadillo with fresh tomatoes, herbs, and green olives served on a fluffy bed of rice.
Servings: 6 servings
- Medium pot with lid
- Medium saute pan
- 1 1/2 cups brown rice
- 2 1/2 cups water
- 1 or 2 large or small onions
- 2 medium carrots
- 4 cloves garlic
- 1 1/2 lbs ground turkey
- 1 tbsp Worcestershire sauce
- 2 tsps cumin
- 1 can fire roasted tomatoes (15 oz)
- 1/2 cup cilantro
- 1/2 cup green olives
- 1-2 tbsp olive oil
- quick pickled cabbage (optional)
- Thinly slice carrots. Peel, then dice onion. Thinly slice green olives. Mince or grate garlic. Tear cilantro leaves and stems. Remove ground turkey from packaging.
- In a medium pot over medium heat bring to a boil brown rice, 2 1/2 cups water, and a pinch of salt and pepper. Cover and reduce heat to low. Cook 25-30 minutes until tender. Fluff with fork. While rice is cooking, begin sauteing aromatics (step 3).
- Heat 1 Tbsp olive oil in a medium saute pan over medium heat. Add onions, carrots, and garlic. Saute 3-4 minutes until softened and translucent.
- Add ground turkey, worcestershire sauce, cumin, and a pinch of salt and pepper. Cook - breaking apart - about 2-3 minutes. Add fire roasted tomatoes and simmer 8-10 minutes until most of the liquid has evaporated and turkey is fully cooked. Remove from heat.
- Add olives and cilantro, toss gently to combine. Serve with cooked rice. Enjoy!