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Turkey Picadillo

Turkey Picadillo with Rice and Black Beans

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Recipe Details


If you can’t get enough of a bolognese sauce, then you’ll love picadillo—its Latin cousin. Chef Michelle’s lighter version is made with ground turkey, warm spices, golden raisins, and Castelvetrano olives, creating a delicious collaboration of complex flavors. Herb-flecked rice and black beans soak up the vibrant stew that’s sure to be your new go-to.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 740
  • Protein 47g
  • Total Carb 88g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • cilantro
    1/8 ounce
  • parsley
    1/8 ounce
  • red bell pepper
    red bell pepper
  • Castelvetrano olives
    2 tablespoons
    Castelvetrano olives
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • ground turkey
    12 ounces
    ground turkey
  • mojo spice mix
    2 teaspoons
    mojo spice mix
  • chicken bouillon cube
    chicken bouillon cube
  • crushed tomatoes
    1 can
    crushed tomatoes
  • golden raisins
    2 tablespoons
    golden raisins
  • black beans
    1 can
    black beans

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Roughly chop cilantro and parsley leaves and stems. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Roughly chop olives. Peel onion, halve, and thinly slice. Thinly slice garlic.

  3. Brown turkey

    Brown turkey

    Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. Add ground turkey and season with mojo spice mix, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  4. Sauté aromatics

    Sauté aromatics

    Still over medium-high heat, push ground turkey to edges of pan. Add bell pepper, onion, and garlic to center of pan and sauté, stirring aromatics, until softened, 3-4 minutes more. Season with ¼ teaspoon salt and black pepper as desired.

  5. Simmer picadillo

    Simmer picadillo

    To pan with turkey, still over medium-high heat, add bouillon cube, crushed tomatoes, golden raisins, and olives. Stir to combine. Increase heat to high and bring picadillo to a boil, then reduce heat to medium high and simmer until thickened and flavors have melded, 5-6 minutes. Meanwhile, drain and rinse black beans. Measure out 1 cup black beans and stir into pot with rice.

  6. Finish turkey picadillo

    Finish turkey picadillo

    Add half of parsley, half of cilantro, and ¼ teaspoon salt to pot with rice and beans; stir to combine. Divide rice and beans between serving plates. Once turkey picadillo has finished simmering, taste and add salt and black pepper as desired. Serve turkey picadillo alongside rice and beans; garnish with remaining parsley and cilantro. Enjoy!

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