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.
- 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
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.
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.
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.
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.
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