Picadillo

By Marian Burros

Total Time
30 minutes
Rating
5(55)
Notes
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Featured in: Lifestyle: Sunday Menu; For Picadillo, Creativity Can Take Wing

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Ingredients

Yield:4 servings
  • 1¼pounds ground turkey
  • ¾pound extra-lean ground beef
  • 1tablespoon corn or canola oil
  • 2large onions, chopped coarsely
  • 1cup water
  • ½cup raw rice
  • ½cup raisins
  • 16-ounce can tomato paste
  • ½cup toasted almonds
  • ½ to 1whole jalapeno or Serrano chili, minced
  • ¼teaspoon ground cinnamon
  • ⅛teaspoon ground cloves
  • 8 to 10canned plum tomatoes
  • ¼cup or more juice from tomato can
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

695 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 56 grams protein; 533 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Brown turkey and beef in heavy-bottomed hot skillet. Set aside and drain off all fat.

  2. Step 2

    Heat oil in skillet and add onions. Saute until onions soften and begin to turn golden.

  3. Step 3

    Place water and rice in small pot, and bring to a boil. Reduce heat, cover and simmer until rice is done and water has been absorbed, a total of 17 minutes.

  4. Step 4

    Meanwhile, return beef and turkey to pan with onions, along with raisins, tomato paste, almonds, chili, cinnamon, cloves, tomatoes and tomato juice and simmer while rice cooks. Mixture should be thick, but not dry.

  5. Step 5

    When rice is cooked, stir into meat mixture.

  6. Step 6

    Serve wrapped in large tortillas (see recipe below) or with tortillas on the side.

Ratings

5 out of 5
55 user ratings
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Betty

Excellent recipe. Loved the texture and flavor layer of the toasted (I used slivered) almonds. Oddly the recipe omitted green olives…gotta have the chopped green olives! I added them and served with a minced jalapeño garnish, rice and black beans. Scrumptious!

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