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Turkey and Olive Picadillo With Rice

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Turkey and Olive Picadillo With Rice Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
503
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
571mg
24%
Total Carbohydrates
69g
23%
Dietary Fiber
7g
28%
Sugars
13g
Protein
37g
Calcium
12mg
1%

Number of servings: 4

Calories per serving: 503

Preparation time: 25 min

Total time: 50 min

Ingredients

Nonstick cooking spray

1 tbsp canola oil

1 lb ground turkey breast

1 cup chopped onion

12 cup chopped celery

1 cup chopped green bell pepper

12 cup chopped red bell pepper

34 cup water

12 (6-oz) can tomato paste, no salt added

13 cup cider vinegar

1 12 tsp paprika

1 tsp cumin

14 tsp red pepper flakes

2 tsp oregano

12 tsp salt

14 cup raisins

12 cup sliced green pimento-stuffed olives

1 cup frozen petite green peas, thawed

1 14 cups brown rice, cooked according to directions without salt or fat

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add ground turkey, onion, celery, and bell peppers. Stir and cook for 6 to 8 minutes or until turkey is cooked through.

2. Add water, tomato paste, vinegar, paprika, cumin, red pepper flakes, oregano, and salt. Stir and cook 2 to 3 minutes.

3. Add raisins and olives. Reduce heat to low. Cover. Cook 25 minutes.

4. Add peas and cook 1 minute.

5. Serve turkey mixture over hot rice.

Makes 4 servings.

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