Mexican Picadillo - Vegetarian

Mexican Picadillo - Vegetarian Recipe

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Picadillo is a savory-sweet hash similar to a Sloppy Joe. It is made in Mexico, Cuba, and Argentina. It is sometimes used as the filling for empanadas.

I was first introduced to Picadillo when I worked in Hialeah. It was a version with beef and sweet pepper relish. It is typically served over rice.

My husband's friend, Jim became vegetarian about fourteen years ago. During that time I have developed recipes for him which are easy to cook - and contain meat substitutes - such as soy sausage or soy beef - soy turkey - and he's tried them all and loves them:)

★★★★★ 1 vote
5 Min
20 Min
Stove Top


1 pkg
8.8 oz package whole-grain brown rice (i use success)
2 Tbsp
1 large
onion - diced (1 1/2 c)
1 large
green bell pepper, diced (1 1/2 cups)
2 Tbsp
chili powder, hot
red pepper flakes (to taste) for me, it's all about the fire with the veggies
jalapeno chiles, seeded & minced (please wear gloves when seeding peppers)
6 clove
garlic, minced (2 tbl)
1 pkg
12 oz soy crumbles (pick your flavor - beef or sausage or a combination is good)
1 c
raisins (your choice color)
1/2 c
pimiento stuffed green olives (or black - if you prefer)
1 large
red apple, peeled and cut into 1/2' dice


1Cook rice according to package instructions and set aside (I use Success - Brown)
2Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, chili powder, jalapenos, and garlic, and cook 5 minutes or until onion is soft, stirring often. Stir in soy crumbles and cook two minutes stirring often.
3Add tomatoes, raisins, olives and apple, and bring to a simmer. Simmer 15 minutes, stirring occasionally. Stir in rice and mix over heat for approximately 3 more minutes so all the flavors combine

About Mexican Picadillo - Vegetarian

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy