Caldereta-Style Ground Turkey
with Peppers, Peas and Rice
We've quickened up this traditional Filipino tomato-based stew by using minced turkey! Full of peppers, peas, garlic and a hint of soy, this hearty stew is a perfect family dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
370 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Garlic Puree
56 g
Green Peas
113 g
Carrot, chopped
160 g
Sweet Bell Pepper
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 unit
Vegetable Broth Concentrate
2 unit
Green Onion
1 tsp
Chili Flakes
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Thinly slice green onion whites. (NOTE: Keep the greens, we'll use them in step 5) Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green onion whites, half the garlic puree and rice. Cook, stirring often, until garlic is fragrant 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season turkey with 1 tsp garlic salt (dbl for 4 ppl) and pepper.
While turkey cooks, core, then cut pepper into 1/2-inch pieces. Add peppers and carrots to the pot with turkey. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Add soy sauce and remaining garlic to the pot with turkey. Cook, stirring constantly, until sauce is fragrant and slightly reduced, 1 min. Add broth concentrate, crushed tomatoes, peas, 1/4 tsp sugar and 1/2 cup water (dbl both for 4 ppl). Bring to a boil over high. high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min. Season with salt and pepper.
While caldereta simmers, thinly slice remaining green onions. Fluff rice with a fork, then season with 1/4 tsp garlic salt (dbl for 4 ppl). Divide rice between bowls. Top with turkey caldereta, then sprinkle over remaining green onions. Sprinkle chili flakes over top, if desired.
