Havana-Style Turkey Picadillo with Garlic Sweet Potato and Cilantro Rice

Instructions

1. 1

   1. Place the rice in a medium saucepan with 480 ml (2 cups) water, 2 g (1/3 tsp) salt, and 5 ml (1 tsp) olive oil. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with half of the chopped cilantro.

2. 2

   2. While the rice cooks, preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 15 ml (1 tbsp) olive oil, half of the chopped garlic, 1 g (1/4 tsp) oregano, 1 g (1/4 tsp) cumin, and 2 g (1/3 tsp) salt. Spread on a sheet pan and roast for 25 to 30 minutes, turning halfway through, until tender and golden.

3. 3

   3. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add half of the onion, the green bell pepper, and the remaining garlic. Sauté for 5 to 6 minutes until the onion is translucent and the pepper is soft.

4. 4

   4. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add 4 g (3/4 tsp) salt, black pepper, the remaining cumin, and the remaining oregano. Stir well.

5. 5

   5. Add the crushed tomato, tomato paste, green olives, raisins, bay leaf, and sour orange juice. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the picadillo thickens and the flavors come together.

6. 6

   6. In a small skillet, heat the remaining 10 ml (2 tsp) olive oil over medium heat. Add the remaining onion and cook for 4 to 5 minutes until soft and lightly golden. Toss it with the roasted sweet potato for a juicier, more aromatic finish.

7. 7

   7. Remove the bay leaf from the picadillo. Serve a base of cilantro rice, spoon the turkey picadillo on top or alongside, and add the garlic sweet potato with onion. Finish with the remaining fresh cilantro over the top.