Mexican Picadillo

• 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

1. Cook rice according to package directions, and set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add onion, bell pepper, chili powder, jalapenos and garlic, and cook 5 minutes, or until onion is soft, stirring often.
4. Stir in soy crumbles and cook 2 minutes, stirring often.
5. Add tomatoes, raisins, olives and apple, and bring to a simmer.
6. Reduce heat to low, and cover.
7. Simmer 15 minutes, stirring occasionally.
8. Stir in rice and simmer 3 minutes longer, or until rice is hot and has absorbed some liquid.
9. Season with salt and pepper.
10. Serve hot.

readycooked, olive oil, onion, green bell pepper, chili powder, jalapeno chiles, garlic, soy crumbles, tomatoes, raisins, pimiento, red apple

Taken from www.vegetariantimes.com/recipe/mexican-picadillo/ (may not work)