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.
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!
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.
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!
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!
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!
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!
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!
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!
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!
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!
Pour chicken broth into pot and add Italian seasoning, garlic, celery, and carrots. Season with salt and pepper and cook for 15 minutes.
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.
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!
Yields 10 x 1/3 cup servings.