Portobello-Seitan Hash Over Rice

Source: Vegetarian Times (slightly modified by Aimee)
Makes 4 servings

2 cups uncooked brown rice
2 TB olive oil
1 cup chopped onion
1 small green pepper, diced
2 cloves garlic, chopped
8 oz. seitan
2 small portobello caps
1 tsp chili powder
1 tsp cumin
1 can (4 oz) diced green chiles, undrained
1 can (15 oz) diced tomatoes, undrained

1 tsp cilantro
¼ cup chopped green olives (optional)

1. Cook rice in 4 cups water; set aside.
2. Meanwhile, heat oil in large skillet. Add onion, garlic, & green pepper; cook over medium heat about 8 minutes.
3. Coarsely chop seitan & portobello caps; stir into skillet. Add chili powder & cumin; cook 5 minutes more.
4. Stir in tomatoes & green chiles; bring mixture to a boil; reduce heat & simmer 10 minutes

5. Stir in olives & cilantro; cook 2 minutes.  Serve over cooked rice