Mexican Rice | Gluten-Free, Dairy-Free

Easy Mexican Rice

Easy Mexican Rice

Maybe because I’m half Persian and always have Basmati rice in the pantry, but I just love rice dishes.

All kinds of rice dishes from sweet to savory.  

My mom used to make this decadent sweet carrot rice for special occasions now we make it more often since it’s a slightly cleaner version.

And I just love this restaurant style Tex-Mex rice!  Oh and then there is Cajun bison dirty rice.

Another one of our favorite side dishes is this recipe for naturally gluten-free, dairy-free Mexican rice.  

You can make it so many different ways and depending on what you have on hand.  

It starts with frying white Basmati rice in olive oil, but from there the recipe is really versatile.

  1. It is a great way to use up extra salsa.  
  2. Or if I’ve got extra tomato sauce or paste.  
  3. You can make a veggie puree of onion and tomato and spices and add it to the rice.  

Just fry the rice and add your tomato base, spices and enough liquid.

Mexican Rice

Here is my favorite recipe!  

It makes a lot of rice and will keep in the fridge for 3-4 days after you make it.  You can also freeze it, too.  

Mexican Rice | Gluten-Free Dairy-Free

Mexican rice makes a great gluten-free, dairy-free side dish and is very versatile depending on what ingredients you have on hand

Course Side Dish
Cuisine Mexican
Keyword fried rice, Mexican rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Deana Larkin Evans

Ingredients

  • 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 tbsp cilantro
  • Salt
  • Lime juice to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Rinse the rice in a strainer and shake out excess water.
  3. 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.
  4. Add the tomato sauce, water, salsa, chicken broth and cilantro. Bring to a boil, stirring occasionally then secure the lid and place in the oven.
  5. 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.
  6. Hope you enjoy as much as we do!

Looking for More Rice Recipes?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

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

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