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Cuban-style Turkey Picadillo with White Rice and Black Beans Recipe

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This recipe for Cuban-style Turkey Picadillo with White Rice and Black Beans is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1/2 brown onion, diced
Pinch of salt
1 lb. ground turkey, dark meat recommended
1 garlic clove, minced
1/4 cup of Worcestershire sauce
1 tsp. tomato paste
A few drops of Tapatio© hot sauce (to taste)
1/4 cup “Mojo Criollo”
1/4 cup white wine
1 bay leaf
1/4 tsp. pepper
Salt (to taste)
1 can Cuban-style black beans
2 cups jasmine rice
1 Tbsp. butter
Directions:
Directions:
Prepare the rice according to the package instructions. While the rice cooks, heat the olive oil in a stainless steel pan on medium heat. Add the diced onions and a pinch of salt to the pan and sweat the onions until they are translucent. Heat may need to be lowered when sweating the onions.

When the onions are translucent, raise the temperature to medium-high and add the turkey meat. Sauté until the meat is browned.

Add the minced garlic and cook for another minute. Add the Worcestershire sauce, white wine, mojo, hot sauce, and tomato paste. Mix all ingredients well and continue cooking for a minute. Lower the heat and add the bay leaf. Continue cooking until the liquid is absorbed. Add salt and pepper to taste.

While the turkey picadillo is cooking, heat black beans in a small pot.

Before serving, remove the bay leaf. In a shallow bowl, place a 1/2 cup of rice in the center. Top with the desired amount of picadillo and spoon the black beans over it. Blend all ingredients together.

Serves 4 to 6

 

 

 

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