- Main
- Turkey
- Caribbean
- Make-ahead
- Stovetop
Ingredients
For the picadillo
- 2 tbsp
olive oil
- 1
yellow onion, finely chopped
- 1
green bell pepper, seeded and finely chopped
- 4 cloves
garlic, minced
- 1 1/4 lb
ground turkey
- 2 tsp
ground cumin
- 1 tsp
dried oregano
- 1/4 tsp
ground cinnamon
- 2 tbsp
tomato paste
- 1 can
crushed tomatoes (14.5 oz)
- 1/4 cup
dry white wine or chicken broth
- 1/2 cup
pimiento-stuffed green olives, halved
- 2 tbsp
capers, drained
- 1/3 cup
raisins
- 1 tbsp
red wine vinegar
salt, to taste
black pepper, to taste
- 2 tbsp
fresh cilantro or parsley, chopped (optional)
For the rice
- 1 1/2 cups
long-grain white rice, rinsed
- 2 1/4 cups
water
- 1 tbsp
olive oil
- 3/4 tsp
salt
- Dairy-free
- Gluten-free
Not checked: dry white wine or chicken broth, pimiento-stuffed green olives, fresh cilantro or parsley.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the rice first. Combine the rinsed rice, water, olive oil and salt in a medium saucepan. Bring to a boil over high heat, then stir once, cover, and turn the heat to low.
5 min
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1 tbsp olive oil
- 3/4 tsp salt
- Step 2
Cook the rice undisturbed for 18 minutes, then take it off the heat and leave it covered until serving. Fluff with a fork just before plating.
18 min, hands-off
- Step 3
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring now and then, until soft and just starting to color, about 7 minutes. Add the garlic and cook 1 minute more, until fragrant.
8 min
- 2 tbsp olive oil
- 1 yellow onion
- 1 green bell pepper
- 4 cloves garlic
- Step 4
Add the ground turkey. Break it up with a spoon and cook until it is no longer pink, about 6 minutes. Stir in the cumin, oregano, cinnamon and tomato paste and cook 1 minute, until the paste darkens slightly.
7 min
- 1 1/4 lb ground turkey
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 2 tbsp tomato paste
- Step 5
Pour in the crushed tomatoes and the wine, scraping the bottom of the pan. Stir in the olives, capers and raisins. Bring to a gentle bubble.
3 min
- 1 can crushed tomatoes (14.5 oz)
- 1/4 cup dry white wine or chicken broth
- 1/2 cup pimiento-stuffed green olives
- 2 tbsp capers
- 1/3 cup raisins
- Step 6
Lower the heat and simmer, uncovered, stirring occasionally, until the sauce is thick and glossy and no longer watery, about 15 minutes.
15 min, hands-off
- Step 7
Stir in the red wine vinegar, then taste and season with salt and pepper. Spoon the picadillo over the fluffed rice and scatter the cilantro on top.
3 min
- 1 tbsp red wine vinegar
- salt
- black pepper
- 2 tbsp fresh cilantro or parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026