Recipe by jeidipippins
"A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns."
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1 1/2 teaspoons
yellow onion, chopped
green bell pepper, chopped
1 (8 ounce) can
chopped green olives
canned black beans
cayenne pepper, or to taste
I am new to spicy food. I added the cayenne pepper a tiny bit at a time til I got to the spice level that was good for me. I too used prunes and doubled the amount used. (Love them!)Served with fresh bakery Kaiser rolls. This recipe is so great. Sweet and spicy at the same time. Just loved it. Am so glad that I ran out and bought all the ingredients so I could make as written. Thanks for sharing, Jeidippins. Just one little suggestion...remove the bay leaves before eating!!!
A satisfying, easy meal, but nothing really special about it.
Jeidi, thank you for a wonderful recipe! It is so tasty! , just like the one my grandmother prepared when I was growing up. She prepared picadillo with ground beef but your recipe is so good I did not even noticed the difference. This is a keeper.
The cayenne pepper was too much for my tastes so I gave the recipe 4 stars. I even added less than called for. I will add twice the amount of raisins next time. Very yummy!
Perhaps one of the best recipes I have made from this site. Very authentic. Works great with nacho chips, as a sloppy joe type of sandwich or just a dish served with rice.
The combination of ingredients seemed wierd to me at first (olives, black beans, raisins!?), but when it all came together, it was delicious. We served it over rice.
I've made this many times and finally decided to review it. This last time I made a few additions which I think made this dish even better. First I always double the recipe as it never lasts long and it's great as a leftover, so remember the following is for a double batch. In place of the tomato sauce I use a 28 oz. can of petite diced tomatoes drained (save the liquid)and a 6 oz. can of tomato paste. I use 1 cup of the small pimento stuffed olives measured after chopping. In addition to the raisins I add a 4.5 oz. box of pitted prunes chopped. A yellow or red bell pepper in place of the green. Add 1 cup of the liquid from the drained tomatoes to a small pot with 1/2 cup of Quinoa and cook as directed. Once cook add to the other ingredients in Step 2 along with a small can of chopped Portobello mushrooms. I like mine spicey but do as others have suggested and add the cayenne a little at a time or eliminate and use Rotel diced tomatoes with green chillis.
i did a lot of different things to this but the main concept was kept..... thats why i gave it 5 stars cause its SO versatile... i used garbanzo beans,added a can of diced tomatoes, peas and believe it or not i diced a sweet potato and threw that in there also!!! EVERYBODY had seconds....and it was healthy so you dont feel guilty!! wonderful staple
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Picadillo II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
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