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!

One pan Mexican Quinoa topped with peppers, onions, avocado, cilantro and lime wedges.

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 Pot Mexican Quinoa topped with a melted cheddar cheese.

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One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

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!

Course Main Course
Cuisine Mexican
Keyword brown rice, mexican, one pan, one pot, quinoa, vegetarian, wild rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 365 kcal
Author Michelle from Sunkissed Kitchen

Ingredients

  • 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

Suggested Toppings

  • 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

Instructions

  1. 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.

  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.

  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.

  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.

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

Recipe Notes

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!

One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

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. An image showing the 3 Floating Leaf Prairie Blend products.

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!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

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One Pot Mexican Quinoa and Brown Rice, a healthy vegetarian meal full of plant proteins!

Our Turkey Wild Rice Soup is an excellent source of protein and we’ve skipped the flour and dairy without sacrificing the flavor. Using extra veggies, spices and fresh herbs makes all the difference!

Turkey Wild Rice Soup | Floating Leaf Fine Foods

A Delicious Turkey Soup Recipe

This scrumptious soup makes it easy to say good-bye to summer and hello to cozy, cool weather dinners!

Making homemade soup was never easier with our Organic Wild Rice Ready in Minutes. Add it just 10 minutes before the end of your cooking time and you have perfectly cooked rice for your new family favorite!

Ingredients for turkey wild rice soup.

With Canadian and American Thanksgiving approaching, this will be the perfect answer to your leftover turkey. Of course, chicken can be used as well and why not make life easy and pick up a rotisserie chicken on your way home so that your dinner is ready in record time!

Turkey Wild Rice Soup made in 40 minutes!

Nutritious Rice Blends Make Healthy Meals Easy

Floating Leaf Fine Foods offers many delicious choices as compared to regular white rice. Not only is it healthier but many of our products are organic and gluten free.

Take a peek at just a few of our popular picks!

Prairie Blends

Gourmet Blends

Thank you to Robyn from Simply Fresh Dinners for creating this deliciously healthy, comfort food. You can find more of her fabulous recipes on her Instagram and Facebook feeds.

Turkey Wild Rice Soup with Organic Quick Cooking Rice

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Course Main Course
Cuisine American
Keyword turkey soup, wild rice soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 260 kcal

Ingredients

  • 8 cups chicken broth low sodium
  • 1 tablespoon italian seasoning dried
  • 1 clove garlic minced
  • 3 ribs celery chopped
  • 2 carrots peeled and sliced
  • 1 package Floating Leaf Organic Wild Rice Quick Cook
  • 1 cup broccoli chopped
  • 1 cup mushrooms sliced
  • 1/4 cup parsley chopped
  • 3 green onions chopped
  • fresh thyme optional, to garnish
  • pinch red pepper flakes optional

Instructions

  1. Pour chicken broth into pot and add Italian seasoning, garlic, celery, and carrots. Season with salt and pepper and cook for 15 minutes.

  2. Stir in the rice, turkey, green onions, parsley, basil, broccoli, mushrooms and crushed red pepper flakes. Cook on medium heat until veggies are tender and rice is cooked; about 10 - 12 minutes.

  3. Serve immediately.  

Robyn and her foodie friends will be creating many more healthy rice dishes for us in the coming months so stay tuned for some serious taste bud teasing and inspiration for your kitchen!

Stay connected! Follow Floating Leaf Fine Foods on Facebook or Instagram for daily healthy recipe inspiration!

 

A healthy way to use your leftover turkey with organic wild rice #plantbasedprotein, #turkeysoup #wildrice #organicwildrice

  1. In a large pot, combine 1 cup of Floating Leaf Wild Rice and 4 cups of water.  Bring to a boil.
  2. Reduce heat, cover & boil for 30 minutes.
  3. Turn off heat & let stand, covered for 30 minutes.
  4. Drain.

Yields 10 x 1/3 cup servings.