I grew up eating a lot of “Spanish Rice” casseroles that always had green beans, diced (canned) tomatoes and other stuff. The recipe rarely changed and nearly always had ground beef in it (yeah, if you were born in the 80′s or before, you probably ate things like this…..). Making it with quinoa though takes it to a new level. One, it adds in a lot of protein and fiber, two it cooks quickly so you can eat in under 30 minutes (unlike brown rice). It is great served with tortilla chips for dipping or tortillas to wrap up into burritos. And noooo canned green beans thankfully.
- 1 Tbsp olive oil
- 1 large sweet onion, peeled and diced
- 1 green pepper, seeded and chopped
- 1 Tbsp granulated garlic or 3 cloves, minced
- 1 Tbsp dried or fresh cilantro
- 1 tsp chili powder
- 1 cup frozen kernel corn
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 14.5 ounce can petite diced tomatoes
- 15 ounce can kidney beans, rinsed and drained
- 4 ounce can green chile, preferably roasted variety
- 1 bunch green onions, trimmed, white and light green only, sliced thinly
Heat a large deep skillet over medium. Add in oil, onion and bell pepper, saute for about 5 minutes. Add in garlic, cilantro and chili powder, stir to combine.
Add corn through green chile, bring to a boil over high. Cover tightly, reduce heat to medium-low and simmer for about 20 minutes. Turn off stove, stir, cover again and rest for 5 minutes.
Serve with warmed tortillas or tortilla chips, green onions sprinkled on and salsa (salsa verde is nice). For a vegetarian version, sprinkle on cheese and dab on sour cream (or use your favorite vegan versions either way).
Serves 6 easily.