Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey picadillo bowls
A mild turkey and tomato mixture with olives, raisins and rice.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the picadillo thickens in 10 to 12 minutes
- Photograph the finished bowls
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 495 kcal
- per serving
- Protein
- 32 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- black olives. Olives are packed in brine and are salty; rinsing removes some of it.
Cooking steps
Cook the rice in boiling water, following the packet, then drain it.
Warm the oil in a frying pan over medium heat. Cook the onion and red pepper for 6 minutes, until soft.
Add the turkey and cumin and cook for 5 minutes, breaking the meat apart, until it has lost its pink colour.
Add the tomatoes, olives and raisins and simmer for 10 to 12 minutes, until thick and the turkey is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Divide the rice between two bowls and spoon the picadillo over.
The useful detail
Chop olives and raisins so neither dominates a mouthful. Whole, they are strong punctuation; chopped, they season the whole pan, which is the point of the dish.
Make it work for you
One serving is A bowl of rice with half the picadillo. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
Tinned chopped tomatoes
Quicker to thicken and a little more acidic.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Leave the olives out
A milder, less salty dish. The nutrition figures below include them, so they would read a little lower.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A mince and rice bowl where the salt comes mainly from the olives, which is why they are measured rather than scattered.
| Energy | 495 kcal |
|---|---|
| Protein | 32 g |
| Fat | 16 g |
| of which saturates | 4 g |
| Carbohydrate | 57 g |
| of which sugars | 11 g |
| Fibre | 4 g |
| Sodium | 180 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| white rice | 100 g | FDC 168877Rice, white, long-grain, regular, raw, enriched | 365 kcal | 7.1 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| red pepper | 80 g | FDC 170108Peppers, sweet, red, raw | 21 kcal | 0.8 g |
| turkey mince | 280 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 420 kcal | 52.4 g |
| ground cumin | 1 g | FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled. | 4 kcal | 0.2 g |
| tomatoes | 250 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 45 kcal | 2.2 g |
| black olives | 20 g | FDC 169094Olives, ripe, canned (small-extra large) | 23 kcal | 0.2 g |
| raisins | 15 g | FDC 168165Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program) | 45 kcal | 0.5 g |
| Whole recipe | Divided by 2 | 987 kcal | 64.1 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Rice keeps for 3 to 4 days refrigerated; cool it quickly and reheat it once, until steaming.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving