Mexican Rice #glutenfree #caseinfree

Mexican Rice

One of our favorite side dishes is this naturally gluten-free casein-free Mexican rice. I start with frying white basmati rice in olive oil, but from there the recipe is really versatile. I’ve made it many different ways depending on what I have on hand. Sometimes I follow an adaptation of the original recipe and sauté the rice with garlic and jalapeño, then add pureed tomato, onion, chicken broth and tomato paste. Other times, if I’ve got extra tomato sauce I’ll use that with some of our homemade GF salsa.

It comes out great every time but takes some time to make, so sometimes doubling the recipe makes sense because it keeps well and freezes well. We can add it to our Tex-Mex meals during the week or freeze it for later (it’s a great addition to chicken tortilla soup or black bean soup). Anyway, here is my adaptation of the original recipe:

Serving Size: 4

Mexican Rice #glutenfree #caseinfree
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  • 1-2 ripe Roma tomatoes, cored and chopped
  • 1 small onion, chopped
  • 1 large jalapeño, deseeded and minced
  • 3/4 cup basmati rice (or long grain white rice)
  • 2 tbsp olive oil
  • 1-2 garlic cloves, minced
  • 3/4 cup homemade chicken stock
  • 1 tsp tomato paste
  • 1/2 tsp kosher salt
  • 2 tsp dried cilantro
  • Lemon or lime wedges


  1. Preheat oven to 350 degrees F.
  2. Rinse the basmati rice in a strainer under cold water. Shake out the excess water and set aside.
  3. In a mini-prep or food blender, puree the tomato and onion – the volume should equal 3/4 cup (discard extra or use in another recipe).
  4. Heat olive oil in a small oven safe saucepan with a tight fitting lid. Let the oil temperature gradually heat over medium low for a few minutes. Add the rice and fry, stirring continuously, until the rice is light brown.
  5. Add the garlic and jalapeños and continue stirring for 1-2 more minutes. Stir in the chicken stock, purée, tomato paste, salt and cilantro. Increase heat to medium high and bring to a boil.
  6. Cover saucepan and transfer to the oven. Bake for about 25 minutes and all the liquid is absorbed. Carefully remove from the oven and stir once at halfway through the cooking time. When done, fluff with fork. Adjust salt, add freshly squeezed lime juice and serve with lemon or lime wedges.

Mexican Rice

Alternatively, here is the second recipe (doubled so it makes a lot of Mexican rice):

1 1/2 cups basmati rice
4 tbsp olive oil
1/2 cup tomato sauce
1/2 cup water
1 cup GF salsa
1 cup homemade chicken broth (or vegetable broth or water)
1 frozen cube cilantro
Lime juice

Preheat the oven to 350 degrees. Rinse the rice in a strainer and shake out excess water. Slowly heat oil in a medium saucepan (with a tight fitting lid) over medium low heat. Fry the rice in the olive oil until light brown. Add the tomato sauce, water, salsa, chicken broth and cube of cilantro. Bring to a boil, stirring occasionally then secure the lid and place in the oven. Bake for about 25-30 minutes, stirring once. When done, fluff the rice with a fork and season with salt and lime juice to taste. Serve along with your favorite dishes. Hope you enjoy as much as we do!

Mexican Rice; Chili Con Carne Enchiladas

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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2 Responses

  1. I love good Mexican rice! I'll have to try these recipes out!