One Pan Mexican Quinoa

A healthy vegetarian dinner that's made in 1 pan! This dish layers healthy whole grains and legumes, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sauteed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!

1 1/2 cups Floating Leaf Sprouted Brown Rice, Split Pea and Quinoa*
3 cups vegetable broth
1 15 ounce can crushed tomatoes
1 15 ounce can kidney beans rinsed and drained
1 ear corn kernels cut off cob, or sub 1 cup frozen
1 tablespoon chili powder *or less, depending on how spicy chili powder is
1 tablespoon cumin
1 teaspoon sea salt or more, to taste
1 teaspoon Mexican oregano
1 cup cheddar cheese shredded
1 tablespoon olive oil
1 bell pepper sliced
1/2 onion sliced thin
salt and pepper to taste
1 avocado cubed, to top
1 cup cherry tomatoes halved
cilantro to top, optional
green onions to top, optional
US Customary - Metric

In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
To the same pan, add the rice and quinoa blend, crushed tomatoes, vegetable broth, salt, spices, kidney beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.
Once the pot is boiling, reduce heat to low, and cover. Simmer for another 12-15 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top and the rice will be cooked below.