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Vegetarian Picadillo – vegetarian recipe
Stav Kogan

Vegetarian Picadillo

A delightful twist on the classic Latin comfort food, this Vegetarian Picadillo is a game-changer for weeknight dinners. It features a beautiful medley of sweet, savory, and briny notes, with tender pinto beans, crisp apple, sweet raisins, and salty olives simmering in a fragrant
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cup
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • 1½ cups / 270g (9.5 oz) quick-cooking brown rice
  • 1 tbsp (15 ml) extra-virgin olive oil
  • ½ cup (75 g / 2.65 oz) chopped onions
  • ½ cup (75 g / 2.65 oz) chopped red or yellow bell pepper
  • 2 cloves garlic, chopped
  • 1 16-ounce / 450g (15.9 oz) can pinto beans, drained and rinsed
  • 1 15-ounce / 425g (15 oz) can petite diced tomatoes, drained
  • 1 Granny Smith apple, cored and chopped
  • ½ cup (75 g / 2.65 oz) raisins
  • ¼ cup (35 g / 1.23 oz) sliced pimiento-stuffed green olives
  • 2 tbsp (30 ml) canned chopped green chiles, mild or hot
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30 ml) chopped fresh parsley, for garnish
  • 2 tbsp (30 ml) toasted slivered almonds, for garnish
  • This recipe is perfect for using up leftover cooked rice. Simply skip the first step and warm your rice before serving.
  • For a meatier texture, substitute the pinto beans with 12 ounces of your favorite frozen veggie burger crumbles.
  • The picadillo mixture tastes even better the next day! Make it ahead for a quick lunch or dinner; it stores well in the refrigerator for up to 3 days.

Method
 

  1. Cook the brown rice according to the package directions.
  2. While the rice is cooking, heat the olive oil in a large skillet or pan over medium heat.
  3. Add the onions, bell pepper, and garlic.
  4. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened.
  5. Stir in the drained pinto beans, diced tomatoes, chopped apple, raisins, green olives, and green chiles.
  6. Season to your liking with salt and pepper.
  7. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally. If the mixture looks too dry, add a splash of water.
  8. To serve, combine the hot cooked rice with the pinto bean mixture.
  9. Transfer to a large serving bowl and garnish with fresh parsley and toasted slivered almonds.

Nutrition

Calories: 485kcalCarbohydrates: 85gProtein: 16gFat: 11g

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