The best Mexican rice you’ll ever eat is super easy to make, tastes absolutely amazing, and is packed with perfectly balanced fresh flavors. With just a handful of pantry friendly ingredients, you’ll be on your way to cooking the most tender and delicious Mexican rice in no time.

What you’ll need to make The Best Mexican Rice You’ll Ever Eat

(links below are the gluten free & celiac safe products I used in this recipe)

tips + tricks to make the perfect Mexican rice

Rinse the rice really, really well before cooking to remove any excess starch which can make the rice gummy as it cooks.
Toasting the rice in hot oil before adding the cooking liquids adds an extra layer of depth and flavor to the rice.

After browning, the rice cooks briefly on the stove in a tomato onion puree, garlic, jalapeños, tomato paste and chicken stock infused with chicken bouillon to really absorb all of the delicious flavors. After the cooking liquid begins to boil, the rice finishes cooking in the oven. How simple is that?

Finished off with a handful of fresh cilantro and a few big squeezes of lime, you can now enjoy the best Mexican rice you’ll ever eat!

More delicious gluten free Mexican food recipes you’re sure to love!

If you make The Best Mexican Rice You’ll Ever Eat, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

The Best Mexican Rice You’ll Ever Eat (Gluten Free)

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Author: Emily Chave
Diet: Gluten Free

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Description

The best Mexican rice you’ll ever eat is super easy to make, tastes absolutely amazing, and is packed with so much flavor. With just a handful of pantry friendly ingredients, you’ll be on your way to cooking this seriously delicious Mexican rice in no time.

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

1 (14.5 ounce can) diced fire roasted tomatoes
1 white onion, coarsely chopped
¼ cup canola oil
2 cups long grain white rice, rinsed well
4 cloves garlic, minced
1 jalapeño pepper, seeds removed and minced (use 2 jalapeños if you want to make it spicy)
2 cups chicken stock
2 cubes gluten free chicken bouillon
1 tablespoon tomato paste
2 teaspoons kosher salt
½ cup fresh cilantro, chopped
lime wedge, for serving

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Instructions

step 1

Preheat oven to 350 degrees.

step 2

In a blender, add canned diced tomatoes and chopped onion, blend until smooth. Reserve 2 cups of tomato-onion puree and discard any extra (there shouldn’t be much leftover if any). Set aside.

step 3

In a measuring cup, add 2 cups of chicken stock and chicken bouillon, stir to dissolve. Set aside.

step 4

Heat canola oil in an oven-proof deep skillet or dutch oven over medium-high heat. Add rice and cook, stirring frequently, until it turns light golden brown and becomes semi-translucent, about 6 to 8 minutes.

step 5

Reduce heat to medium and add garlic and jalapeño. Cook, stirring constantly for 1 minute.

step 6

Add in tomato-onion puree, chicken stock with chicken bouillon, tomato paste, and kosher salt. Bring to a boil.

step 7

Cover skillet with lid and transfer to the oven. Bake for 30 to 35 minutes, stirring once after 15 minutes. All the liquid will have absorbed and rice will be tender when done.

step 8

Remove skillet from oven, fluff lightly with a fork, and fold in chopped cilantro. Serve with a wedge of lime.

Notes

Adapted from ‘Healthy Gluten-Free Family‘

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