Recipe by Occasional Cooker
"As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish."
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jalapeno pepper, seeded and chopped
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
taco seasoning mix
low-sodium chicken broth
chopped fresh cilantro
Love the taste of this! I think I'll have the leftovers for breakfast tomorrow! I'll start my day off in an exciting way!
I'm not sure what I'm doing wrong, but it has a texture my family just doesn't like.
So good! I added a can of black beans (rinsed and drained) and 1 cup of frozen corn. This is the first time I ever made quinoa, and I loved it! Great recipe that I'm sure I'll make again!
Easy recipe that's rich in protein, flavor and a much healthier alternative to white rice. Definitely a keeper :)
Loved this recipe! It was full of flavor and quite filling. It took a little more time for the quinoa to soak up the liquid but overall it worked really well.
I loved this recipe. I'm new to quinoa, so I've been trying different recipes using it. This is my favorite so far. I made this dish with only one change; I left out the jalapena papper.
My husband loved this! He asked if we could have it again the next day. It took a lot longer to absorb all the liquid, like 40 minutes, not 15-20 like the directions say. Didn't have any jalepenos on hand so i added some cayenne pepper to give it heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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