Mexican Rice Bowl

An easy dinner that came together around our crowd pleasing Mexican rice

Simple, cozy & yummy!

Happy May! Celebrating Celiac Awareness Month with a Gluten-Free Go-To… our favorite MEXICAN RICE.

Super easy to make, the rice is briefly cooked on the stove with some tomatoes, onions, jalapeño, garlic and vegetable broth, then baked in the oven.

Besides tasting AMAAAAZING, I love that everyone can build a meal around it… It was grilled chicken for the boys, chicken & beans for my husband and this is my plate:  Mexican rice, zesty jicama slaw, black beans + avocado. Delicious and so satisfying!

More on Celiac Awareness Month 👉As many of you know, we are the Healthy Gluten-Free Family in support of my son who was diagnosed with celiac disease 8 years ago this month.  So for the month of May, I’ll be sharing a series of blog posts with a behind-the-scenes look at our experience with ALL THINGS CELIAC. You can read the today’s post here..

Scroll down for the recipes

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Mexican Rice Bowl

Recipe

 

Mexican Rice & Jicama Slaw
 
The Mexican Rice is a fan favorite -- super easy to make and packed with flavor. The jicama slaw is a great add to many dish --Crunchy, tangy and yummy. Both recipes adapted from America's Test Kitchen, Serve with black beans or grilled chicken, plus some guacamole or avocado.
Author:
Recipe type: Dinner, Sides
Cuisine: Gluten-free, Vegan
Ingredients
Mexican Rice
  • 2 large or 3-4 medium tomatoes, cored and quartered
  • 1 onion, coarsely chopped
  • 2 jalapeno peppers, stemmed, seeded & minced (we have made this with only 1 jalapeño and equally delicious)
  • 1 jalapeño pepper, stemmed and minced, include seeds (this 3rd jalapeño is optional, depending on how spicy you want it)
  • ⅓ cup canola or vegetable oil
  • 2 cups long grain white rice, rinsed
  • 4 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 Tbsp gluten-free tomato paste
  • 1½ tsp salt
  • ½ cup fresh cilantro, chopped
Zesty Jicama Slaw
  • 1 jicama (peeled and sliced into matchstick slices)
  • 1 tsp grated orange zest
  • Juice from one orange (approx ⅓ cup)
  • ¼ cup thinly sliced red onion
  • 3 tbsp finely chopped cilantro
  • ½ tsp salt
Instructions
Mexican Rice
  1. Preheat the oven to 350 degrees
  2. Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
  3. Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
  4. Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
  5. Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
  6. Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
  7. Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Zesty Jicama Slaw
  1. To make the jicama slaw, combine ingredients and enjoy.

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