Dinner recipe
Savoury turkey mince simmered with tomato, cumin, olives, raisins, and black beans, served over fluffy rice with lime and coriander.
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Ingredients
saucepan with lid, large deep frying pan, knife, chopping board, box grater, wooden spoon, fork
Method
Rinse the long grain rice until the water runs mostly clear. Put it in a saucepan with 600 ml water and a pinch of salt, bring to the boil, then cover and cook over a low heat for 12 minutes. Turn off the heat and leave covered for 8 minutes.
Finely chop the onion, dice the red pepper, slice the green olives, grate the garlic, and roughly chop the coriander. Drain and rinse the black beans, then set them aside.
Heat the olive oil in a large deep frying pan over a medium-high heat. Add the turkey mince and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains and the edges start to brown.
Add the onion and red pepper to the turkey and cook for 4 minutes until starting to soften. Stir in the garlic, tomato puree, cumin, oregano, and smoked paprika for 1 minute, then add the chopped tomatoes, raisins, olives, and 150 ml water. Add a small pinch of sugar only if the tomatoes taste sharp.
Reduce the heat to medium and simmer for 10 to 12 minutes until the sauce thickens around the mince. Stir in the black beans for the final 3 minutes, then add the red wine vinegar and half the lime juice to balance the sweetness.
Fluff the rice with a fork and divide it between bowls. Spoon over the turkey picadillo, scatter with coriander, and serve with lime wedges for squeezing over.
