Mexican Quinoa and Rice

By JDARK

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 rinsed and drained
• 1 ear corn kernels cut off cob, or sub 1 cup frozen
• 1 tablespoon chili powder *or less, depending on how spicy chili powder is
• 1 tablespoon cumin
• 1 teaspoon sea salt or more, to taste
• 1 teaspoon Mexican oregano
• 1 cup cheddar cheese shredded

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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