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Mexican

Turkey picadillo with potatoes and rice

40 min · 4 servings · Whole table

4 servings

A general recipe. Not a meal plan or medical advice.

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Illustrative overhead photo of Turkey picadillo with potatoes and rice in natural light. Not a patient.
Illustrative image (AI-generated). Not a patient or clinician.

Ingredients

  • 700 g (24.7 oz) lean ground turkey
  • 400 g (14.1 oz) yellow potatoes, diced
  • 1 piece onion, chopped
  • 3 clove garlic cloves, minced
  • 400 g (14.1 oz) crushed tomatoes
  • 1 piece carrot, diced
  • 150 g (5.3 oz) peas
  • 2 tsp ground cumin
  • 1 tsp salt
  • 15 ml (0.06 cup) olive oil
  • 200 g (7.1 oz) long-grain white rice
  • 480 ml (2 cup) water or broth
  • 150 g (5.3 oz) green cabbage, shredded

Allergens

This recipe does not include nuts, dairy, gluten, or eggs.

Steps

  1. Rinse the rice. Simmer it in the water with a pinch of salt, covered, until the water is absorbed.
  2. Warm the oil in a wide pot. Cook the onion, garlic, and carrot until the onion is soft.
  3. Add the turkey and break it up. Cook until it is no longer pink.
  4. Stir in the potatoes, tomatoes, cumin, and salt. Cover and simmer until the potatoes are tender, then fold in the peas.
  5. Serve the picadillo over rice with a pile of cabbage.

Make it work for kids. The potatoes and peas are familiar. Keep extra cumin off a child's plate.

Plate guide. Plate guide for a smaller portion, including if you use a GLP-1 medication: eat the turkey first, then the cabbage, and keep the rice and potato together to about 1/2–3/4 cup. Cook the full family amount; everyone else takes a regular plate. General guidance, not medical advice.

General note. These tips are for adults who are eating less; kids take a regular plate. Serve the protein and vegetables first, then the starch. Have a glass of water alongside.

Nutrition per serving (estimate)

  • 560 kcal
  • 40 g protein
  • 6 g fiber
  • 54 g carbs
  • 16 g fat
  • 640 mg sodium

Estimate per serving. Values vary by brand and portion. This is not a live USDA FoodData Central calculation and it is not a dietitian’s analysis.

General recipes for wellness. Not a meal plan or medical advice. Talk to your provider about your nutrition needs.

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