Mexican Brown Rice and Quinoa Casserole Recipe
Total Time: 60 minutes
Cuisine: Mexican
Ingredients:
- tomato
- coriander (dhania)
- brown rice
- vegetable stock
- red chilli powder
- cloves garlic
- virgin olive oil
- lemon
- avocado
- orange bell pepper (capsicum)
- green bell pepper (capsicum)
- rajma (large kidney beans) (or beans)
- green chillies
- quinoa
Instructions:
- 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
- Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner