Cuban Spiced Turkey Picadillo Bowl

Recipe Directions

1. For best results, take the ground turkey out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the turkey longer than this recipe card indicates.
2. Pour the jasmine rice (a) and pigeon peas (b) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of ground turkey (c) and place in the pan. Season with a pinch of salt and pepper. Use a wooden spoon to break the meat up into bite-sized pieces. Cook for 2-3 minutes, stirring occasionally.
4. After 2-3 minutes, add the peppers and jam (d) to the pan. Season with a pinch of salt and pepper. Stir well to mix the vegetables with the turkey. Cook for 3-4 minutes, then turn down to medum-low and simmer until the rice is ready.
5. When the rice is ready, spoon on to your serving plates. Add the red cabbage (e) on top of the rice. Spoon the cuban spiced turkey mixture on top. Sprinkle toasted coconut and crispy plantains (f) over the dish. Finish with the cuban tapenade (g).