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Easy Mexican Rice

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A flavorful and gluten-free dish that brings the taste of the Southwest to your dining table. Perfect as a side for family gatherings or a quick weeknight meal.

Ingredients

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  • 1 cup long-grain white rice
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup canned diced tomatoes
  • 1/4 cup frozen peas (optional)
  • Fresh cilantro, for garnish

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. Heat the olive oil in a medium pot over medium heat.
  3. Add the diced onion and garlic, and sauté until the onion is translucent.
  4. Stir in the rice, cumin, chili powder, and salt, cooking for 2-3 minutes.
  5. Add the vegetable broth (or water) and diced tomatoes, then bring to a boil.
  6. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and liquid is absorbed.
  7. Fluff the rice with a fork, stir in the frozen peas if using, and garnish with fresh cilantro before serving.

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten. Consider adding bell peppers, corn, or black beans for added nutrition and flavor.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-rice/