Protein Swap | Ground Turkey Picadillo
with Green Beans & Rice
Cooking time
30 minutes
Servings
4
Calories
550 /serving
In many Latin American countries, nothing beats picadillo for a cozy family dinner. Ground turkey and chunky green peppers are infused with a gently smoky spice blend and a squeeze of lime, for serving over warm white rice with oven-roasted green beans.
We will send you:
- 570g Canadian-raised extra lean ground turkey
- 2 Green peppers
- 1 Lime
- 1 Shallot (or onion)
- 200g Green beans (or string peas)
- 320g White rice
- 30ml Tomato paste
- 18g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, oregano, natural flavour, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
7 g
Saturated Fat
2 g
Sodium
240 mg
Total Carb
81 g
Sugars
7 g
Protein
41 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and medium-dice the green peppers.
- Halve, peel and mince the shallot.
- Remove the stem ends of the green beans; cut crosswise into thirds on an angle.
- Halve the lime; juice ½ and quarter the remaining ½.
Roast the green beans
- On a lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Make the picadillo
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the tomato paste and shallot. Sauté, 1 to 2 min., until dark red.
- Add the beef*, green pepper and lime juice; season with the spices and S&P.
- Cook, breaking up the meat, 5 to 7 min, until beginning to brown.
- Add ¼ cup water and cook, stirring occasionally, 1 to 2 min., until the beef is coated.
Plate your dish
- Divide the rice between your plates.
- Top with the picadillo.
- Garnish with the green beans and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
