Dinner
Mexican Brown Rice and Quinoa Casserole Recipe Made Easy
Learn how to prepare Mexican Brown Rice and Quinoa Casserole Recipe Made Easy with this simple recipe. Perfect for Dinner and ideal for Mexican lovers....
⏱️
20 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Diabetic Friendly
Ingredients
- 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
- 1 teaspoon Red Chilli powder
- 1 Lemon - juiced
- Coriander (Dhania) Leaves - small bunch
Instructions
1
To begin making the the Mexican Brown Rice and Quinoa Casserole, first rinse, wash and soak the brown rice in liquid for about 15 to 20 moments.
2
Once soaked sieve the soaked rice in a colander and keep the rice aside.Next bring to temperature olive margarine in a large skillet over medium high bring to temperature.
3
introduce diced garlic and green chilies and saute for a few seconds.
4
introduce the diced bell peppers, shower some table salt and agitate shallow fry on medium bring to temperature until the peppers have slightly softened.Once cooked, introduce in the diced tomatoes and the cooked beans and stew until the tomatoes soften.introduce the drained rice along with quinoa, chili dusting masala condiment and cumin dusting masala condiment to the bulb produce tomato mixture.
5
agitate to combine and saute for few moments.
6
introduce the burning produce stock, agitate and augment the taste with table salt and black pepper to palate. Bring the brown rice and quinoa mixture to a brisk heat to boiling point once over medium high bring to temperature.Once it comes to a brisk heat to boiling point, wrap with the lid, reduce bring to temperature and stew until rice is cooked through and all the liquid is absorbed.Turn off the bring to temperature at this stage and allow the rice to rest for about 5 moments.
7
After 5 moments, open the lid and fluff the rice and quinoa with the a fork.
8
agitate in the avocados, lemon extract and diced coriander.
9
Check the masala condiment levels and adjust to suit your palate. Take care to agitate gently so the rice and the vegetables don't get mashed up.
10
Transfer the casserole to a serving dish and offer toasty.offer Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner.
Recipe Information
Cuisine
Mexican
Mexican
Course
Dinner
Dinner
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
40 minsTotal Time
60 minsMaster Chef
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