Aimee Fortney's Cuban picadillo - WSMV News 4

Aimee Fortney's Cuban picadillo

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Consider this another one pot meal; a healthy, easy, "lightened up," delicious meal! Once prepared, just serve over rice or as a filling for empanadas! Here's how I've lightened up a Cuban favorite!


Most Cubans will tell you that Cuban food is not spicy; but flavorful. I added the red pepper flakes for a bit of heat, which is totally optional.

1 Tablespoon olive oil
1 onion, finely diced
1 orange or red bell pepper, diced
2 cloves of garlic, finely minced
1 1/2 pounds ground turkey
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
1 1/2 cups red wine (I used Black Box Malbec)
1/2 cup to 1 cup green olives (rinsed, drained and rinsed and drained again, to remove sodium)
1/2 cup golden raisins

Heat the olive oil, then sauté the onion, bell pepper and garlic. Add the ground turkey and cook. Next, add the seasonings, tomato sauce, wine, olives and raisins. Cover and bring to a boil. Stir everything well, then reduce heat and allow to simmer. Serve over rice or use as a filling for empanadas or in a bun as a torta.

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