Mexican Picadillo
Picadillo, a savory-sweet hash akin to a Sloppy Joe, is made in Mexico, Cuba and Argentina (it’s the filling used in empanadas).
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Picadillo, a savory-sweet hash akin to a Sloppy Joe, is made in Mexico, Cuba and Argentina (it’s the filling used in empanadas).
Ingredients
- 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 jalapeno 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
Preparation
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.
Nutrition Information
- 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