Mexican Brown Rice and Quinoa Casserole Recipe
A diabetic friendly Mexican recipe with quinoa, brown rice, extra virgin olive oil. Ready in 1h, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
18 steps- 1
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
quinoa(1/4 cup)brown rice(3/4 cup) - 2
Once soaked drain the soaked rice in a colander and keep the rice aside
brown rice(3/4 cup)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup) - 3
Next heat olive oil in a large skillet over medium high heat
extra virgin olive oil(1 tablespoon) - 4
Add chopped garlic and green chilies and saute for a few seconds
cloves garlic - minced(3)-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 5
Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened
-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 6
Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften
-2 green chillies - finely chopped(1)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1)tomatoes - diced(2) - 7
Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture
quinoa(1/4 cup)brown rice(3/4 cup)red chilli powder(1 teaspoon) - 8
Stir to combine and saute for few minutes
- 9
Add the hot vegetable stock, stir and season with salt and black pepper to taste
-/2 vegetable stock(1 cup)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 10
Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat
quinoa(1/4 cup)brown rice(3/4 cup) - 11
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
brown rice(3/4 cup)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup) - 12
Turn off the heat at this stage and allow the rice to rest for about 5 minutes
brown rice(3/4 cup) - 13
After 5 minutes, open the lid and fluff the rice and quinoa with the a fork
quinoa(1/4 cup)brown rice(3/4 cup) - 14
Stir in the avocados, lemon juice and chopped coriander
-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1)avocado - halved(1)lemon - juiced(1)coriander (dhania) leaves - small bunch - 15
Check the spice levels and adjust to suit your taste
- 16
Take care to stir gently so the rice and the vegetables don't get mashed up
brown rice(3/4 cup)-/2 vegetable stock(1 cup) - 17
Transfer the casserole to a serving dish and serve warm
- 18
Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner
quinoa(1/4 cup)brown rice(3/4 cup)red chilli powder(1 teaspoon)
Rate this recipe
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Mexican Brown Rice and Quinoa Casserole Recipe
A diabetic friendly Mexican recipe with quinoa, brown rice, extra virgin olive oil. Ready in 1h, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
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
quinoa(1/4 cup)brown rice(3/4 cup) - 2
Once soaked drain the soaked rice in a colander and keep the rice aside
brown rice(3/4 cup)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup) - 3
Next heat olive oil in a large skillet over medium high heat
extra virgin olive oil(1 tablespoon) - 4
Add chopped garlic and green chilies and saute for a few seconds
cloves garlic - minced(3)-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 5
Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened
-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 6
Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften
-2 green chillies - finely chopped(1)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1)tomatoes - diced(2) - 7
Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture
quinoa(1/4 cup)brown rice(3/4 cup)red chilli powder(1 teaspoon) - 8
Stir to combine and saute for few minutes
- 9
Add the hot vegetable stock, stir and season with salt and black pepper to taste
-/2 vegetable stock(1 cup)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1) - 10
Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat
quinoa(1/4 cup)brown rice(3/4 cup) - 11
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
brown rice(3/4 cup)rajma (large kidney beans) - (or any beans) overnight soaked and cooked(1 cup) - 12
Turn off the heat at this stage and allow the rice to rest for about 5 minutes
brown rice(3/4 cup) - 13
After 5 minutes, open the lid and fluff the rice and quinoa with the a fork
quinoa(1/4 cup)brown rice(3/4 cup) - 14
Stir in the avocados, lemon juice and chopped coriander
-2 green chillies - finely chopped(1)green bell pepper (capsicum) - finely chopped(1)orange bell pepper (capsicum) - finely chopped(1)avocado - halved(1)lemon - juiced(1)coriander (dhania) leaves - small bunch - 15
Check the spice levels and adjust to suit your taste
- 16
Take care to stir gently so the rice and the vegetables don't get mashed up
brown rice(3/4 cup)-/2 vegetable stock(1 cup) - 17
Transfer the casserole to a serving dish and serve warm
- 18
Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner
quinoa(1/4 cup)brown rice(3/4 cup)red chilli powder(1 teaspoon)
Rate this recipe
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