An easy dinner that came together around our crowd pleasing Mexican rice
Simple, cozy & yummy!
Thanksgiving week calls for Extra Easy Eats! So I made a big batch of our favorite MEXICAN RICE.
If you’ve followed my IG stories, I’m focused on preparing for Thanksgiving but everyone still wants to eat today so I’m relying on simple, crowd pleasing dishes that make large quantities.This Mexican Rice is flavorful and a fan favorite. 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.
Add some grilled chicken and guac & chips for the boys; some jicama slaw and black beans for me & my husband, and we were set! This is what my plate looks like. Delicious and so satisfying!
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: Healthy Gluten-Free Family
Recipe type: Dinner, Sides
Cuisine: Gluten-free, Vegan
2 large or 3-4 medium tomatoes, cored and quartered
1 onion, coarsely chopped
2 jalapeno peppers, stemmed, seeded & minced
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
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
Preheat the oven to 350 degrees
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.
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.
Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
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.
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.
To make the jicama slaw, combine ingredients and enjoy.