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Mexican-Style Brown Rice & Quinoa Casserole (Indian Vegetarian, Healthy)

A wholesome, one-pot vegetarian casserole blending brown rice, quinoa and beans with vibrant Mexican flavours — easy, healthy and perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 plates
Course: Dinner, lunch, Main Course
Cuisine: Fusion, Mexican, Vegetarian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cup brown rice washed and soaked 15–20 min, drained
  • 1/4 cup quinoa rinsed
  • 1 tbsp olive oil
  • 3 cloves garlic finely chopped
  • 1-2 green chillies finely chopped, adjust to taste
  • 1 cup cooked kidney beans (rajma) or any beans pre-soaked and boiled / canned & drained
  • 1 green bell pepper (capsicum) finely chopped
  • 1 orange or red bell pepper finely chopped
  • 2 tomatoes diced
  • 1.5 cups vegetable stock or water hot
  • 1 tsp red chilli powder (or mild Indian chilli powder) adjust to taste
  • juice of 1 lemon
  • small bunch fresh coriander (dhania) leaves finely chopped

Equipment

  • Large skillet with lid

Method
 

  1. Wash and soak the brown rice for about 15–20 minutes. Drain and keep aside. Rinse the quinoa thoroughly. Chop all vegetables, garlic, chillies and coriander.
  2. Heat olive oil in a large skillet over medium heat. Add chopped garlic and green chillies. Sauté for a few seconds until fragrant.
  3. Add the chopped bell peppers to the skillet, add a pinch of salt, and stir-fry on medium heat until they soften slightly (2–3 minutes).
  4. Add diced tomatoes and cooked beans. Cook until tomatoes soften, about 3–4 minutes.
  5. Stir in the drained brown rice and rinsed quinoa. Add red chilli powder. Mix well so grains are coated with spices and vegetables.
  6. Pour in hot vegetable stock (or water). Season with salt and pepper as needed. Bring mixture to a boil over medium-high heat.
  7. Once boiling, cover with a tight lid, reduce heat to low, and let cook for about 25–30 minutes or until rice and quinoa are tender and liquid is absorbed.
  8. Turn off the heat. Let the casserole rest covered for 5 minutes. Then fluff gently with a fork so grains stay separate.
  9. Stir in lemon juice and chopped coriander leaves. Adjust salt and spice if needed. Mix gently to avoid mashing vegetables.
  10. Transfer to a serving dish and serve warm. It pairs well with plain yogurt or raita for an Indian-style accompaniment.

Notes

You can replace kidney beans with black beans or rajma. For extra protein, add a handful of cooked chickpeas. Leftovers keep well in fridge for 2–3 days. Reheat with a splash of water before serving.