Mexican Rice, Beans, and Quinoa Medley
This Mexican Rice, Beans, and Quinoa Medley is a vibrant, nutritious dish perfect for any occasion!
Servings: 4 servings
Ingredients
Ingredients
- 3 to 4 tablespoons olive oil
- 1 large or extra-large red onion diced small
- 3 to 4 cloves garlic finely minced or pressed
- 1 cup dry rice and quinoa medley all rice or all quinoa is okay
- 3 cups water or as directed on the package
- 1 15-ounce can black beans drained and rinsed (low-salt)
- 1 14-ounce can corn drained and rinsed (fresh or frozen may be substituted)
- 2 medium Roma tomatoes diced small (cherry, grape, or heirloom may be substituted)
- 1 medium yellow bell pepper seeded and diced small (another color pepper may be substituted)
- 0 to 1 serrano chile seeded and diced micro tiny; optional and to taste (jalapeno may be substituted for less heat)
- 1 to 2 tablespoons cumin or to taste
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 cup finely minced fresh cilantro or to taste
- 1 to 4 tablespoons freshly squeezed lime juice or to taste
Instructions
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced red onion and cook for about 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
- Stir in the rice and quinoa medley, mixing well to coat the grains in the oil and onion mixture. Toast the grains for about 2-3 minutes, stirring frequently.
- Add 3 cups of water to the skillet (or the amount specified on the package for your specific grains). Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer according to the package instructions, typically around 15-20 minutes.
- Once the grains are cooked, stir in the black beans, corn, diced tomatoes, yellow bell pepper, and serrano chile (if using). Mix well to combine all ingredients.
- Add cumin, kosher salt, black pepper, and half of the minced cilantro. Stir everything together and let it cook for an additional 5 minutes, allowing the flavors to meld.
- Remove from heat and stir in the freshly squeezed lime juice and the remaining cilantro. Taste and adjust seasoning if needed, adding more lime juice if you prefer a tangy kick.
- Transfer the Mexican Rice, Beans, and Quinoa Medley to a serving bowl, garnishing with extra cilantro and lime wedges if desired. Serve warm and enjoy!
Equipment
- Large skillet or pot
- Cutting board and knife
- Measuring cups and spoons
- Spoon or spatula
- Serving Bowl
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat on the stovetop or in the microwave, adding a splash of water to keep it moist.