Turkey Picadillo and Cilantro Rice featuring Pan Comida
In partnership with Pan Comida Cooking Pastes
Makes about 3 quarts (of a dutch oven)
Ingredients
Olive oil
2 potatoes, diced
454g or 1 pack of ground turkey
2 garlic cloves, minced
1/2 cup diced onions
1 small carrot, diced
1 bay leaf
2 tbs Pan Comida Cooking Paste
1 chili in adobo sauce
1 large can or 796ml of crushed tomatoes
1 cup frozen peas
Water (if needed)
3-4 cups cooked rice
1/4 bunch of cilantro, minced
Juice from 1 lime
Salt
Pepper
Sour Cream (to top off)
1. In a large pot, cook the potatoes for about 6-8 minutes with about 3 tbs of olive oil, until slightly browned. Cook the onions and garlic for another 3-4 minutes in the same pot. Remove the potatoes, onions and garlic from the pot.
2. Cook the turkey for about 10 minutes. Add the potatoes, onions and garlic back in. Add the carrots and cook for about 5 minutes. Cover with a lid for a couple of minutes, and then remove the lid. Add the bay leaf and cooking paste, salt and pepper, and stir all together. Cook for about 5 minutes, then add the crushed tomatoes and the peas. Add water if you would like the mixture to be more liquidy. Cover with the lid and let it simmer on low for about 15 minutes.
3. Meanwhile, in a large bowl, mix the rice, lime juice, pinch of salt and about 3 tbs of olive oil. Adjust the flavors if needed.
4. Serve the picadillo with the rice and some sour cream. Enjoy!
