Cuban tempeh picadillo with olives, raisins and rice

Ingredients

For 1 serving

• Tempeh150 g
• White rice40 g
• Tomato passata120 g
• Bell peppers80 g
• Onion40 g
• Green olives15 g
• Raisins8 g
• Garlic1 clove
• Cumin0.5 teaspoon
• Dried oregano1 teaspoon
• Extra virgin olive oil7 g
• Saltto taste

Contains: soy, sulphites,

Method

1. Cook the rice in plenty of salted boiling water for 12–14 minutes, until tender; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, dice the deseeded peppers, crumble the tempeh with your fingers and slice the green olives into rounds; soak the raisins in warm water to plump them.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the onion, garlic and peppers for 5 minutes, until soft.
4. Add the tempeh and fry for 5 minutes, stirring, until golden.
5. Add the passata, cumin, oregano, olives and squeezed raisins, season with salt and simmer over low heat for 12 minutes, until the sauce has reduced and coats the tempeh.
6. Serve the picadillo with the rice.