Spicy Mexican Rice with Quinoa

This is a hearty, vegetarian dish with a kick! It's jam packed with spices, fresh herbs and aromatics slowly simmered so the grains absorb every morsel of nutrition and flavour. 

To add that flavour kick, I used No 7. Hot Sauce. It's a delicious mix of natural ingredients, vegan, preservative, sugar and gluten-free. 


1 can of BPA free crushed tomatoes

1 cup of low sodium vegetable broth

1 cup of water  

1/4 cup each of chopped fresh cilantro and parsley 

3 cloves of crushed garlic 

1 yellow bell pepper, diced 

1 white onion, finely diced

1 tbsp. of cumin powder

1 tsp. of mustard powder

1 tsp. of paprika  

1 tbsp. of No. 7 Garlic Hot Sauce 

The juice of 1 lime 

1.5 cups of long grain brown rice 

1/2 cup of red quinoa 


Add the crushed tomatoes to a large heavy pot with water and broth. Bring to a boil. 

Once boiling, add long grain brown rice, garlic, bell pepper and, onion, cumin, mustard powder, paprika, and a pinch of sea salt. Pop on the lid and reduce to simmer about 30 minutes. 

After 30 minutes, add in red quinoa, hot sauce, lime juice, cilantro and parsley. Stir to combine. 

Let simmer another 15 minutes stirring frequently to avoid burning. Once all the liquid has been absorbed and the grains are soft, it's ready! 

Served garnished with a lime wedge and extra hot sauce. 



Emily Sawyer