Mexican Brown Rice and Quinoa Casserole Recipe

Step 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

Step 2: Once soaked drain the soaked rice in a colander and keep the rice aside

Step 3: Next heat olive oil in a large skillet over medium high heat

Step 4: Add chopped garlic and green chilies and saute for a few seconds

Step 5: Add the chopped bell peppers, sprinkle some salt and stir fry on medium heat until the peppers have slightly softened

Step 6: Once cooked, add in the chopped tomatoes and the cooked beans and cook until the tomatoes soften

Step 7: Add the drained rice along with quinoa, chili powder and cumin powder to the onion tomato mixture

Step 8: Stir to combine and saute for few minutes

Step 9: Add the hot vegetable stock, stir and season with salt and black pepper to taste

Step 10: Bring the brown rice and quinoa mixture to a brisk boil once over medium high heat

Step 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

Step 12: Turn off the heat at this stage and allow the rice to rest for about 5 minutes

Step 13: After 5 minutes, open the lid and fluff the rice and quinoa with the a fork

Step 14: Stir in the avocados, lemon juice and chopped coriander

Step 15: Check the spice levels and adjust to suit your taste

Step 16: Take care to stir gently so the rice and the vegetables don't get mashed up

Step 17: Transfer the casserole to a serving dish and serve warm

Step 18: Serve Mexican Brown Rice and Quinoa Casserole along with chilled a Yogurt Dip or Mexican Chilli for a wholesome weeknight dinner