Mexican Rice with Quinoa and Brown Rice
This is one of our favorite dishes when we go out for Mexican restaurants, mildly spiced and I love the flavor this dish, which reminds of Indian tomato rice. My hubby is a fan of quinoa, so this time I made the rice with a mix of brown rice and quinoa together. This version will not be that fluffy because of the mixture and will be on the mushier side. You can use only rice or quinoa for a fluffier and drier texture. Preparation is very simple, just saute and dump everything in the rice cooker and cook, very easy and handy for lunch boxes. I packed this for hubby's lunch along with cucumbers and strawberries.
1. Brown rice, 1 cup.
2. Quinoa, 1 cup.
3. Salsa, 1 cup. (Diced tomatoes can also be used instead).
4. Garlic, 2 pods, crushed
5. Bay leaf, 1 (optional).
6. Any kind of broth, 1 cup. (Water can be used instead).
7. Salt and pepper as per taste.
8. Diced onions, 1 cup.
9. Diced bell peppers, 1 cup.
Wash the rice and quinoa throughly and keep aside, I used an InstantPot to make this. A thick bottomed pan or rice cooker can be used instead. Add a teaspoon of oil in the pot and saute the onions until it is brown, Then add the garlic and diced peppers and saute until the peppers are tender. Add the rest of the ingredients into the pot along with 3 cups of water and let it cook until the rice is done. Fluff it up with fork and serve.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita