Monday, September 20, 2010
Turkey "Picadillo" with Coconut Cilantro Rice
Picadillo is a popular Cuban style dish, normally made with ground beef. I substituted turkey because its healthier and has less saturated fat. This is a great 1 pan meal that you can make in mass quantity because it is even better the next day.
1 lb ground turkey
1/2 cup white onion, diced
1 jalapeño pepper, diced
1/4 cup of green bell pepper, diced
3 cloves of garlic, chopped
1 small can of diced tomatoes
1/2 cup of vegetable stock or water
1/3 cup of raisins
1 teaspoon of cumin
1 teaspoon of chili powder
3 bay leaves
1/3 cup of Spanish olives with pimentos, halved
1/4 cup fresh cilantro, chopped
1 tablespoon of fresh oregano, chopped
salt & pepper
Start a large sauté pan on medium heat. Add ground turkey and cook until all the pink is gone. Add onions, jalapeño, bell pepper and garlic, cook for five minutes. Next add the canned tomatoes, stock, raisins, cumin, chili powder, cloves, bay leaves, salt and pepper. Once that gets heated through, turn the heat down to low and cover. Let this cook for 30 minutes, stirring occasionally. Uncover and add the olives, cilantro and fresh oregano. Turn off the heat, stir to combine the ingredients and let stand for 10 minutes. Add salt and pepper to taste.
Coconut Cilantro Rice
1 cup long grain white rice
2 oz coconut oil
1 tables spoon of salt
10 cilantro stems
Follow my fool proof rice method listed here. Add oil and salt to the rice before starting the cooking process. Right before you cover it and put it to low add the cilantro stems.
Put it together and you have a traditional Latin style meal. I topped it with some fresh avocado, you can add plantains if you have them to complete the trifecta. I am writing this while eating the leftovers and they are awesome. Enjoy!