Mexican Brown Rice and Quinoa Casserole Recipe
Mexican Brown Rice and Quinoa Casserole Recipe is a super healthy meal that you would love to serve your family. Nutritious quinoa and brown rice is cooked along with bell peppers and carrots along with some rajma, to make it a one pot meal, that you will absolutely love.
Mexican Brown Rice and Quinoa Casserole is a simple and delicious one pot rice dish, made healthier using brown rice and quinoa combination. The addition of garlic along with green chillies and vegetables when combined with Mexican flavors brings out delicious flavors out of this dish. Mexican Brown Rice and Quinoa Casserole is quick to prepare and make a wholesome weeknight dinner.
Did you Know: Quinoa has a low glycemic index, which actually indicates the rate at which the carbohydrate that you consume every day can affect the glucose metabolism rate in your body. Since quinoa boasts of a lower glycemic index, it is a safe diet for diabetic patients. Quinoa provides you with all nutrients that you need.
Here are more quinoa-based recipes to try
- 1/4 cup Quinoa
- 3/4 cup Brown Rice
- 1 tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic , minced
- 1-2 Green Chillies , finely chopped
- 1-1/2 cup Vegetable stock
- 1 cup Rajma (Large Kidney Beans) , (or any beans) overnight soaked and cooked
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 1 Orange Bell pepper (Capsicum) , finely chopped
- 2 Tomatoes , diced
- 1 Avocado , halved, seeded, peeled and diced
- 1 teaspoon Red Chilli powder
- 1 Lemon , juiced
- Coriander (Dhania) Leaves , small bunch, finely chopped
How to make Mexican Brown Rice and Quinoa Casserole Recipe
To begin making the the Mexican Brown Rice and Quinoa Casserole, first clean, wash and soak the brown rice in water for about 15 to 20 minutes. Once soaked drain the soaked rice in a colander and keep the rice aside.
Next heat olive oil in a large skillet over medium high heat. Add chopped garlic and green chilies and saute for a few seconds. Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened.
Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften.
Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture. Stir to combine and saute for few minutes. Add the hot vegetable stock, stir and season with salt and black pepper to taste.
Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat.
Once it comes to a brisk boil, cover with the lid, reduce heat and cook until rice is cooked through and all the water is absorbed.
Turn off the heat at this stage and allow the rice to rest for about 5 minutes. After 5 minutes, open the lid and fluff the rice and quinoa with the a fork. Stir in the avocados, lemon juice and chopped coriander. Check the spice levels and adjust to suit your taste.
Take care to stir gently so the rice and the vegetables don't get mashed up. Transfer the casserole to a serving dish and serve warm.