One-Pan Mexican Quinoa and Rice

By Tracy

6 Person

35 Minutes

365 Calories

A healthy vegetarian dinner that's made in 1 pan! This dish layers healthy whole grains and legumes, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sauteed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!

Ingredients

Toppings

green onions to top, optional
cilantro to top, optional
1 cup cherry tomatoes halved
1 avocado cubed, to top
pepper
salt
1/2 onion sliced thin
1 bell pepper sliced
1 tbsp. olive oil

1 cup cheddar cheese shredded
1 tsp. Mexican oregano
1 tsp. sea salt
1 tbsp. cumin
1 tbsp. chili powder
1 ear corn kernels cut off cob
1 can kidney beans rinsed and drained
1 can crushed tomatoes
3 cups vegetable broth
1/2 cup Split Pea
1/2 cup Floating Leaf Sprouted Brown Rice
1/2 cup Quinoa

Method

01

In a large saute pan with a lid or a dutch oven, add a tablespoon of olive oil, and heat over medium-high heat. Add sliced onions and peppers and saute for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
02

To the same pan, add the rice and quinoa blend, crushed tomatoes, vegetable broth, salt, spices, kidney beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.
03

Once the pot is boiling, reduce heat to low, and cover. Simmer for another 12-15 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top and the rice will be cooked below.
04

Once your rice is cooked, stir the tomato sauce back into the rice, and top with shredded cheese. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.
05

Top the dish with sauteed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!

Related Tags

One-Pan Mexican Quinoa and Rice

3.9

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 365 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Toppings

green onions to top, optional

cilantro to top, optional

1 cup cherry tomatoes halved

1 avocado cubed, to top

pepper

salt

1/2 onion sliced thin

1 bell pepper sliced

1 tbsp. olive oil

1 cup cheddar cheese shredded

1 tsp. Mexican oregano

1 tsp. sea salt

1 tbsp. cumin

1 tbsp. chili powder

1 ear corn kernels cut off cob

1 can kidney beans rinsed and drained

1 can crushed tomatoes

3 cups vegetable broth

1/2 cup Split Pea

1/2 cup Floating Leaf Sprouted Brown Rice

1/2 cup Quinoa

03 Method

Step 1

In a large saute pan with a lid or a dutch oven, add a tablespoon of olive oil, and heat over medium-high heat. Add sliced onions and peppers and saute for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.

Step 2

To the same pan, add the rice and quinoa blend, crushed tomatoes, vegetable broth, salt, spices, kidney beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.

Step 3

Once the pot is boiling, reduce heat to low, and cover. Simmer for another 12-15 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top and the rice will be cooked below.

Step 4

Once your rice is cooked, stir the tomato sauce back into the rice, and top with shredded cheese. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.

Step 5

Top the dish with sauteed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!

04 Author