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Picadillo, a savory-sweet hash akin to a Sloppy Joe, is made in Mexico, Cuba and Argentina (it’s the filling used in empanadas).
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.
- Calories 331
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 9.5 g
- Fiber Content 8 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 526 mg
- Sugar Content 19 g