Turkey and mango picadillo
5
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Healthy, homemade fast-food is a cinch with this Latin-inspired recipe. We remade this traditional dish with ground turkey breast instead of ground beef. Make sure your mango is ripe but firm. If you don't have any, use frozen mango chunks instead. This meal freezes well so double the recipe, freeze in small containers and enjoy on too-busy-to-cook nights. When ready to eat, thaw the dish in the refrigerator and reheat in a large skillet over medium-heat for about 10 minutes. Add more salsa if it's a little dry.
Ingredients
Uncooked extra lean ground turkey breast
1 pound(s)
Canola oil
1 Tbsp
Scallions
½ cup(s), chopped or sliced, sliced
Garlic
2 clove(s), minced
Ground cinnamon
1 tsp
Ground coriander
1 tsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Dried thyme
1 tsp
Salsa
1 cup(s), thick-and-chunky style
Mango
1 large, cubed (or 15 oz unsweetened, frozen mango chunks)
Cooked long grain brown rice
2 cup(s), kept hot
Instructions
1
Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes; drain off any fat and return pan to heat.
2
Add oil to skillet and heat until sizzling. Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme; cook, stirring, for 2 minutes. Gently stir in salsa and mango; cover and cook until heated through, about 2 minutes more. Serve over brown rice.
3
Serving size: 3/4 cup stew and 1/2 cup rice
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