Mexican Fiesta Mexican Rice

Gluten Free Mexican Dinner Party Part 4 – Easy Mexican Rice Recipe

This is Part Four of our great gluten-free Mexican Dinner Party for 6. The humble yet ever so essential Mexican Rice.

With the use of two everyday appliances — the blender and the microwave — this recipe is super easy and no fail. Don’t like to use the microwave? No problem. It can just as easily be cooked stove-top risotto-style. A little combo of cultures with a delicious result.

Gluten-Free Mexican Rice

5 from 1 vote
Mexican Fiesta Mexican Rice
Gluten Free Easy Mexican Rice Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 194 kcal
Author: Carol Kicinski
Ingredients
  • 2 tablespoons olive oil
  • ½ cup finely chopped onions
  • 1 cup risotto (Arborio rice)
  • 1 (15-ounce) can chopped tomatoes (I like to use fire roasted)
  • ½ teaspoon ground cumin
  • 1 clove garlic
  • 1 finely chopped jalapeno pepper optional
  • 1 cup (approximately) gluten free chicken stock
Instructions
  1. Heat a large skillet over medium-high heat. Add olive oil and chopped onions. Cook until onions are soft but not browned, about 3 minutes. Add the rice and cook, stirring, for 2 more minutes until the rice starts to look translucent. Put onion/rice mixture into a microwave-safe casserole dish with a lid.
  2. Put chopped tomatoes with their juice, ground cumin, garlic, and jalapeño (if using) into a blender and blend until smooth. Add enough chicken stock to make 3 cups of liquid and blend.
  3. Add the tomato/chicken stock mixture to the rice, stir, cover with the lid, and microwave on high for about 18 to 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace lid and let stand 5 minutes.
  4. If not using the microwave, then add the tomato/chicken stock mixture to the rice in the skillet in 1-cup increments, stirring after each addition of liquid until fully absorbed.
Nutrition Facts
Gluten Free Easy Mexican Rice Recipe
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 1mg 0%
Sodium 159mg 7%
Potassium 220mg 6%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 2.2%
Vitamin C 12.7%
Calcium 2.5%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chili Peppers Dairy Free Easy Mexican Rice Tomatoes
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  1. anudivya
    October 4, 2008

    Er… tomatoes, but love rice! I use the brown basmati rice (gluten-free) ;) but never the risotto rice. Somehow I like the long grains better :)
    I just love the color of the rice!

  2. Lauren
    October 4, 2008

    Oh yum. I love arborio rice, I find it so creamy, and it sounds perfect with tomatoes!

  3. SteamyKitchen
    October 4, 2008

    You know what? I TOTALLY messed up my Mexican rice- it had nothing to do with the recipe, but I’m ashamed to say that I cannot make rice outside of my rice cooker.

    :-(

    Ended up re-doing the rice and making it in my rice cooker!

    lol

  4. StickyGooeyCreamyChewy
    October 4, 2008

    Oooh! This is sooo much better than Rice-a-Roni! Love that you used arborio rice too.

  5. Peter G
    October 4, 2008

    I love the colour of this Carol! And the use of the arborio…a true mix and match of cultures.

  6. Maureen "Hold The Gluten"
    October 5, 2008

    This is so simple (perfect for my cooking prowess) but so tasty! Is there a “Part 5” to this dinner extravaganza? How does one acquire an invite to your casa? :)

  7. Peter M
    October 5, 2008

    I like the fiery red colour of the rice and the cumin is a nice touch.

  8. Cynthia
    October 6, 2008

    Uhhhh, did you say rice? Count me in :)

  9. Tiffiny Felix
    June 7, 2009

    I love mexican rice, but haven't been able to get it quite right. I can't wait to try this. It looks very simple, and with your ingredient list I can't see how it's not awesome! Thanks!

  10. Dazy
    August 16, 2009

    I'm making this for dinner tonight. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

  11. Boudicca
    July 10, 2011

    I just ran across this website. I see some great reciepes here; will be making some. I made Spanish rice a couple of weeks ago, but I substituted quinoa for the rice. You could not taste a difference at all.

  12. Ky
    January 2, 2012

    I LOVE this recipe! NOTE: a bag of cheap medium garin rice (89 cents) worked just fine, my local grocery store is lacking and didn’t have rissoto. I never liked Spanish rice too much because it was never anything special. But this is amazing…and I can make it myself. Another awesome thing is I can use the microwave, now I love to cook but sometimes having the microwave do the work is more pleasing. I also love onions so I add a lot more than the recipe calls for and to make it vegan I add veggie broth instead. But MMM it’s so good and has a lot of flavor, it puts reataurants to shame.

    1. January 3, 2012

      So glad you enjoo0y this recipe Ky and thanks for letting me know that cheap rice works just as well! I love it when cheap will do in place of pricey!

  13. Carolyn Y.
    October 1, 2013

    I like to make my “easy” Mexican rice with salsa that we’ve canned from the garden in place of the canned tomatoes. I love the fact that you use pantry ingredients in your recipes. It makes it SO much easier to be GF! Thank you for all of your GF recipes! I haven’t seen one yet that I can’t wait to try!

    1. CarolKicinski
      October 5, 2013

      Wow! How fabulous that you make your own salsa from your garden. If I can ever get enough tomatoes to grow, I will do the same. Thanks for your lovely words!

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