Mexican Rice, Beans, and Quinoa Medley
This delightful Mexican Rice, Beans, and Quinoa Medley is not just a side; it’s a vibrant main dish that brings together wholesome ingredients in a fiesta of flavors! Perfect for meal prep or as a colorful addition to your dinner table, this medley packs a nutritional punch with its hearty grains and legumes. Let’s dive into this easy-to-make recipe that will have everyone asking for seconds!
Why You’ll Love This Recipe
This Mexican Rice, Beans, and Quinoa Medley is a versatile dish that’s bursting with flavor and nutrition. Here’s why you’ll adore it:
– **Flavorful Ingredients**: The combination of spices, fresh vegetables, and hearty grains makes this dish a flavor explosion in every bite.
– **Nutritious**: Packed with protein, fiber, and essential vitamins, it’s a wholesome meal option for everyone.
– **Quick & Easy**: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
– **Customizable**: Feel free to swap in your favorite veggies or adjust the spices to suit your taste.
Gather These Ingredients
To create this delicious Mexican Rice, Beans, and Quinoa Medley, gather the following ingredients:
- 3 to 4 tablespoons olive oil, plus more if needed
- 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 (or all rice or all quinoa)
- 3 cups water, or as directed on the package to cook 1 cup dry grains
- One 15-ounce can black beans, drained and rinsed
- One 14-ounce can corn, drained and rinsed (fresh or frozen may be substituted)
- 2 medium Roma tomatoes, diced small (or cherry, grape, or heirloom)
- 1 medium yellow bell pepper, seeded and diced small (another color may be substituted)
- 1 to 1 serrano chile, seeded and diced micro tiny; optional and to taste (jalapeño may substitute 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
- 1/4 cup finely minced fresh cilantro, or to taste
- 1 to 4 tablespoons freshly squeezed lime juice, or to taste
Essential Tools for Success
Before you start cooking, make sure you have these essential tools on hand:
- Large skillet or saucepan: For sautéing and cooking the grains.
- Wooden spoon or spatula: For stirring the medley as it cooks.
- Measuring cups and spoons: To ensure accurate ingredient ratios.
- Chopping board and knife: For preparing the vegetables.
Mexican Rice, Beans, and Quinoa Medley: Step-by-Step Guide
Step 1: Sauté the Aromatics
In a large skillet or saucepan, heat 3 to 4 tablespoons of olive oil over medium heat. Once hot, add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
Step 2: Add Grains and Water
Stir in the dry rice and quinoa medley, allowing it to toast slightly for about 1-2 minutes. Then, add 3 cups of water (or as directed on the package for the grains) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the grains are tender and the water is absorbed.
Step 3: Incorporate Beans and Vegetables
Once the grains are cooked, stir in the drained black beans, drained corn, diced tomatoes, diced yellow bell pepper, and serrano chile (if using). Mix well to combine all ingredients.
Step 4: Season to Perfection
Add cumin, kosher salt, freshly ground black pepper, and cilantro to the mixture. Stir thoroughly, allowing the flavors to meld together. Taste and adjust seasoning as needed.
Step 5: Finish with Lime Juice
Remove the skillet from heat and drizzle freshly squeezed lime juice over the medley. Stir gently to incorporate the bright flavor.
Step 6: Serve and Enjoy!
This Mexican Rice, Beans, and Quinoa Medley is now ready to serve! Enjoy it warm, garnished with additional cilantro or lime wedges if desired.
Seasonal Serving Ideas
This medley is incredibly versatile and can be served in various ways:
- As a standalone vegetarian main dish.
- As a side dish paired with grilled chicken, fish, or shrimp.
- Stuffed into lettuce wraps for a fresh, crunchy twist.
- As a filling for tacos or burritos.
- Top with avocado slices or cheese for extra creaminess.
If You’re Curious
Mexican cuisine is known for its vibrant flavors and fresh ingredients. This rice, beans, and quinoa medley is a nod to traditional Mexican dishes while incorporating healthy grains. The use of cumin adds a warm, earthy flavor that complements the freshness of the vegetables perfectly. Plus, quinoa provides a complete protein, making this dish a nutritious option for any meal.
Storage Pro Tips
This Mexican Rice, Beans, and Quinoa Medley is excellent for meal prep! Here are some tips for storing it:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the medley in portions in freezer-safe bags or containers for up to 3 months.
- Reheat in the microwave or on the stovetop, adding a splash of water to restore moisture if needed.
Mexican Rice, Beans, and Quinoa Medley FAQs
Can I use brown rice instead of white rice in this recipe?
Absolutely! Brown rice can be used, but keep in mind it may require a longer cooking time and additional water. Check the package instructions for specific cooking times.
Is this dish gluten-free?
Yes, this Mexican Rice, Beans, and Quinoa Medley is gluten-free, as all the ingredients are naturally gluten-free. Just ensure that the grains you use are certified gluten-free if you have severe gluten intolerance.
Can I make this dish in advance?
Yes, this medley is perfect for meal prep! You can make it a day or two ahead of time and store it in the refrigerator. Just reheat before serving.
What other vegetables can I add to this medley?
You can customize this medley by adding other vegetables like zucchini, spinach, or diced carrots. Feel free to experiment with your favorites!
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See You at the Table
This Mexican Rice, Beans, and Quinoa Medley is a delightful and nutritious addition to your meal rotation. With its vibrant colors, delicious flavors, and endless adaptability, it’s a dish that you will turn to time and time again. Whether you enjoy it as a main dish or a side, it’s sure to satisfy and impress. Gather your ingredients, follow the steps, and enjoy a wholesome meal that celebrates the essence of Mexican cuisine!
Mexican Rice, Beans, and Quinoa Medley
Ingredients
Equipment
Method
- In a large skillet or saucepan, heat 3 to 4 tablespoons of olive oil over medium heat. Once hot, add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the dry rice and quinoa medley, allowing it to toast slightly for about 1-2 minutes. Then, add 3 cups of water (or as directed on the package for the grains) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the grains are tender and the water is absorbed.
- Once the grains are cooked, stir in the drained black beans, drained corn, diced tomatoes, diced yellow bell pepper, and serrano chile (if using). Mix well to combine all ingredients.
- Add cumin, kosher salt, freshly ground black pepper, and cilantro to the mixture. Stir thoroughly, allowing the flavors to meld together. Taste and adjust seasoning as needed.
- Remove the skillet from heat and drizzle freshly squeezed lime juice over the medley. Stir gently to incorporate the bright flavor.
- This Mexican Rice, Beans, and Quinoa Medley is now ready to serve! Enjoy it warm, garnished with additional cilantro or lime wedges if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the medley in portions in freezer-safe bags or containers for up to 3 months.
- Reheat in the microwave or on the stovetop, adding a splash of water to restore moisture if needed.
