Put on your salsa music (if you have any) and let's make some picadillo...
In a large deep skillet, heat the olive oil over medium heat. Add the onions and saute for about 5 minutes. Add the ground turkey and beef, breaking the meat up with a large wooden spoon, and then add the garlic. Cook until the meat is no longer pink, and drain the fat.
Now stir in the beef broth, raisins, capers, chopped olives (if desired), tomato paste, potatoes, peas & carrots, and pepper, mix well.
Bring to a boil, reduce the heat, and cover. Simmer for 2-25 minutes or until the potatoes are tender.While the picadillo is simmering, bring the 3 cups of water and 1 teaspoon of salt to a boil in a medium pot. Add the rice, reduce the heat to low, and cover. Cook the rice for about 15 mintues or until the rice is al dente, and all the water is gone.
Scoop some rice into a bowl, ladle the picadillo over, and garnish with a sprinkle of almonds, (which I forgot, but it's really good, and adds a nice bit of crunch).
Maybe this will add a Latin flair to your house. God Bless your table tonight!