Turkey Picadillo with Rice and Slaw

Servings: 4 · Prep: 20 min · Cook: 35 min · Total: 55 min

Ingredients

• 1 1/4 pounds Ground turkey, 93% lean
• 1 1/2 cups No-salt-added tomato sauce
• 1 each Green bell pepper
• 1 each Yellow onion
• 3 each Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1/2 cup Pimiento-stuffed green olives
• 1 1/2 cups Long-grain white rice
• 4 cups Green cabbage
• 2 tablespoons Fresh lime juice
• 3 tablespoons Olive oil
• 1 teaspoon Fine salt
• 3 1/4 cups Water

Equipment

Cutting Board; Chef’s knife; Large mixing bowl; Fork; Instant-read thermometer; Measuring cups and spoons; Wooden spoon; Fine-mesh strainer; 12-inch skillet with lid; 3-quart saucepan with tight-fitting lid; cutting board; chef’s knife; large mixing bowl; fork; instant-read thermometer; measuring cups and spoons; wooden spoon; fine-mesh strainer

Steps

1. Prepare the vegetables safely. Wash your hands with soap and water for at least 20 seconds. Rinse and dry the fresh produce before cutting, removing damaged cabbage leaves. Prepare the vegetables as listed, keeping them separate from the raw turkey and its packaging. Place the shredded cabbage in the mixing bowl and refrigerate it undressed.
   • 1 Each green bell pepper — stemmed, seeded and diced
   • 1 Each yellow onion — diced
   • 3 Each garlic — minced
   • 1/2 cup green olives — drained, then sliced
   • 4 cups green cabbage — finely shredded

   Wash hands before preparing the ready-to-eat slaw, and keep the produce and cabbage separate from raw turkey and its packaging.

2. Steam the rice. Rinse the rice in the fine-mesh strainer under cold running water and drain thoroughly. Combine it with 3 cups water and 1/2 teaspoon salt in the saucepan. Bring to a boil over medium-high heat, stir once, cover and reduce the heat to low. Cook gently for 18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes. Begin the picadillo while the rice cooks.
   • 1 1/2 cups long-grain white rice
   • 3 cups Water
   • 1/2 teaspoon salt
3. Brown the turkey. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the turkey and spread it into an even layer. Cook undisturbed for 3 minutes, then break it into small crumbles with the wooden spoon. Cook for another 4–5 minutes, stirring occasionally, until lightly browned in places.
   • 2 tablespoons olive oil
   • 1 1/4 pounds ground turkey

   Do not rinse raw turkey; wash hands, utensils and work surfaces after handling it.

4. Soften the vegetables and add the spices. Reduce the heat to medium. Add the onion and bell pepper to the turkey and cook for 5–6 minutes, stirring frequently, until softened. Add the garlic, cumin and oregano and cook for 30 seconds, stirring, until fragrant.
   • 1 Each yellow onion — diced
   • 1 Each green bell pepper — stemmed, seeded and diced
   • 3 Each garlic — minced
   • 1 teaspoon cumin
   • 1 teaspoon oregano
5. Simmer and reduce the picadillo. Stir in the tomato sauce, remaining 1/4 cup water and sliced olives, scraping up the browned bits from the skillet. Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has reduced enough to coat the turkey while remaining moist and spoonable, without a pool of thin liquid.
   • 1 1/2 cups tomato sauce
   • 1/4 cup Water
   • 1/2 cup green olives — drained, then sliced
6. Check doneness and season. Check the turkey mixture in several places with an instant-read thermometer; it must reach 165°F before tasting. Taste the fully cooked picadillo, then add the reserved 1/4 teaspoon salt only if needed—the olives contribute saltiness. Cover and remove from the heat while you finish the slaw.
   • 1/4 teaspoon salt

   Verify the turkey reaches 165°F in several places before tasting, and wash the thermometer probe before and after checking.

7. Dress the slaw. Just before serving, drizzle the cabbage with the lime juice and remaining 1 tablespoon olive oil. Sprinkle with the remaining 1/4 teaspoon slaw salt and toss thoroughly. Do not massage the cabbage; a quick toss keeps it crisp and lightly dressed.
   • 2 tablespoons lime juice
   • 1 tablespoon olive oil
   • 1/4 teaspoon salt
8. Plate and serve. Fluff the hot rice with a fork. Divide the rice, picadillo and slaw evenly among four plates, serving the slaw alongside rather than underneath the hot food.

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