Pintos Picadillo - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 ounce) can diced mild green chilies, drained
1 granny-smith apple, peeled, cored and chopped
1 cup vegetable stock
salt & freshly ground black pepper
2 cups long grain rice, cooked (or brown rice)
1/2 cup golden raisin
1/4 cup black olives, drained and sliced
2 tablespoons fresh parsley, chopped
2 tablespoons slivered almonds, toasted

Preparation

Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.