Ground Turkey Picadillo
Why we love it:
- 1 cup Basmati Rice (White)
- 2 cups Water (plus more to taste)
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 pound Green Beans
- 1 Yellow Onion
- 1 Tablespoon Unsalted Butter
- 11⁄2 pounds Ground Turkey
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Wine Vinegar
- 1 cup Green Olives, Pitted
- 1⁄4 cup Sunflower Seeds
- 1⁄4 cup Golden Raisins
Combine the rice and water in a small pot with a fitted lid. Stir in a ½ teaspoon of salt per cup of rice (ex. 1 cup of rice and ½ teaspoon salt). Bring the water to a boil and stir it well, then turn to lowest possible heat. Cover and steam for 17 minutes. When time is up, stir and turn off the heat. Let the rice sit for another 5 minutes.
2. GREEN BEANS
Trim the stem end of the green beans. Place beans in a stovetop steamer basket and add an inch of water, cover and steam until they’re bright green and tender.
If you don’t have a steamer, you can use a large pot with a lid, and add the green beans plus 1 inch of water. Cover and boil for about 3 - 5 minutes or until the beans are tender, then drain.
You could also roast them on a baking sheet at 350 for about 6 - 7 minutes.
Mince the onion. Melt the butter in a large sauté pan then add the onion and cook for 1 - 2 minutes. Add the turkey and use a spatula to break it up finely. When it’s mostly no longer pink, about 4 minutes, add the tomato paste and all of the spices (chili powder, cumin, oregano). Add the remaining salt. Stir well and add about 1 - 3 Tablespoons of water to help the spices coat the turkey. Stir in the red wine vinegar and cook for 2 minutes.
Drain the olives and coarsely chop. Stir them into the pan with the sunflower seeds and raisins.
Serve a mound of rice topped with the turkey picadillo. Green beans on the side can be seasoned with a pinch of salt and butter to taste.