One Pan Mexican Quinoa and Rice
This One Pan Mexican Quinoa and Rice will become a new staple in your household! The base recipe requires only a handful of ingredients, and simmers in 1 pot. Top with veggies, avocado, or herbs, based on what you have on hand. A great vegetarian quinoa recipe for busy nights!
Thank you to our partner, Michelle at Sunkissed Kitchen, for sharing this delicious gluten free and vegetarian meal with us! We love healthy meals that also cut down on time in the kitchen.
A One Pan Vegetarian Dinner
This easy meal is one that once you try it, it will become a part of your normal dinner rotation.
Perfect for meatless Mondays, but I certainly don’t need a Monday to create a grain and legume masterpiece for dinner.
Top it with cheese, and your whole family will be asking for this meal again and again!
The particular magic of this dish is a new rice and quinoa blend that I found. Floating Leaf’s Prairie Blends are wholesome mixes of wild rice, brown rice, quinoa, millet and legumes – either lentils, split peas, or sprouted beans. I love that they’ve taken grains already high in protein, and bolstered them with additional plant power.
The one I chose for this dish is the Sprouted Brown Rice, Split Pea & Quinoa, which is a mix of sprouted rice, quinoa, millet, split peas, and wild rice. Such a gorgeous celebration of vegetarian power foods!
Floating Leaf produces a wide range of whole grain and legume products, all designed to make it a little bit easier to bring delicious, nutritious, quality food to your table.
They are perfect for anyone on a gluten free diet (most products are certified gluten free), but also for anyone looking to improve their overall health through a healthy diet with lots of plant proteins.
Save Time in the Kitchen – Fewer Dishes!
I’ve elevated a typical Mexican Quinoa dish by loading it up with plenty of veggie toppings. I love sautéed peppers and onions, so those were a must for me.
To make this dinner all in 1 pan, I quickly sautéed the onions and peppers while preparing the other ingredients. Once the peppers and onions were browned, I removed them from the pan, and added the quinoa and rice blend, vegetable broth, crushed tomatoes, kidney beans (you can also use black beans or pinto beans!), and corn cut from the cob. Stir in some sea salt and spices, and then add a lid and let the pot simmer.
Once the rice had absorbed all the liquid, I gave it a quick stir, and then added a layer of cheddar. Nothing brings the family to the table like a thick layer of melty cheese!
One Pan Mexican Quinoa and Rice
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
- 1 1/2 cups Floating Leaf Sprouted Brown Rice, Split Pea, and Quinoa
- 3 cups vegetable broth
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can kidney beans
- 1 ear corn (kernels cut off cob)
- 1 tablespoon chili powder (*less if yours is very spicy!)
- 1 tablespoon cumin
- 1 teaspoon Mexican oregano
- 1 cup cheddar cheese (shredded)
- 1 tablespoon olive oil
- 1 bell pepper (sliced thinly)
- 1/2 onion (sliced thinly)
- salt and pepper (to taste)
- 1 avocado (cubed)
- 1 cup cherry tomatoes (halved)
- cilantro (to garnish, optional)
- green onions (to garnish, optional)
- In a large sauté 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 sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
- 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.
- 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.
- 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.
- Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!
The rice will continue to absorb the moisture in the pan, so the leftovers the next day might seem dry. Mix in a little salsa or vegetable broth, and heat, and it’s as delicious as it was on the first day!
- Serving Size: 0
- Calories: 365
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish.
Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!