Picadillo, a savory-sweet hash akin to a Sloppy Joe, is made in Mexico, Cuba and Argentina (it’s the filling used in empanadas).
- 1 8.8-oz. pkg. ready-cooked whole-grain brown rice
- 2 Tbs. olive oil
- 1 large onion, diced (1 1/2 cups)
- 1 large green bell pepper, diced (1 1/2 cups)
- 2 Tbs. chili powder
- 2 jalapeño chiles, seeded and minced
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 12-oz. pkg. soy crumbles
- 3 15-oz. cans diced tomatoes
- 1/2 cup raisins
- 1/2 cup pimiento-stuffed green olives, quartered
- 1 large red apple, peeled and cut into 1/2-inch dice
- Cook rice according to package directions, and set aside.
- Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, chili powder, jalapeños and garlic, and cook 5 minutes, or until onion is soft, stirring often. Stir in soy crumbles and cook 2 minutes, stirring often.
- Add tomatoes, raisins, olives and apple, and bring to a simmer. Reduce heat to low, and cover. Simmer 15 minutes, stirring occasionally. Stir in rice and simmer 3 minutes longer, or until rice is hot and has absorbed some liquid. Season with salt and pepper. Serve hot.
- Serving Size: Serves 6
- Calories: 331
- Carbohydrate Content: 49 g
- Fat Content: 9 g
- Fiber Content: 8 g
- Protein Content: 16 g
- Saturated Fat Content: 1 g
- Sodium Content: 526 mg
- Sugar Content: 19 g