Ariso Recipes
Mexican Quinoa and Brown Rice Medley
Last update date: February 24, 2012
Enjoy a delightful Mexican-inspired quinoa and brown rice medley, packed with the goodness of kidney beans, colorful bell peppers, and ripe tomatoes. Drizzled with zesty lemon juice and garnished with fresh coriander leaves for a burst of flavor.
1 hour and 0 minutes
Mexican
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Ingredients
4
How To Cook?
1
To begin making the mexican quinoa and brown rice medley, first clean, wash, and soak the brown rice in water for about 15 to 20 minutes.
2
Once soaked, drain the rice in a colander and set it aside.
3
Heat olive oil in a large skillet over medium-high heat.
4
Add minced garlic and chopped green chilies and saute for a few seconds until aromatic.
5
Stir in the chopped green and red bell peppers, sprinkle some salt, and stir-fry on medium heat until the peppers slightly soften.
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