Thursday, December 30, 2010

Gluten-Free Easy Mexican Rice

This recipe requires the use of a blender and your microwave.  The rice was eaten by all which is very unusual when it comes to rice.  And quite honestly, it was better the next day!

I found this recipe at

Easy Mexican Rice
1 cup Risotto (Arborio) rice
2 tablespoons olive oil
½ cup finely chopped onions
1 15 ounce can of chopped tomatoes (I used Red Gold Diced tomatoes with green chilis)
Approximately 1 cup gluten free chicken stock
½ teaspoon ground cumin
1 clove garlic
1 jalapeno pepper finely chopped - optional (I used the jalapeno)

Heat a large skillet over medium high heat. Add olive oil and chopped onions. Cook until onion is soft but not browned, about 3 minutes. Add the rice and cook stirring for 2 more minutes. Rice will start 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 jalapeno if using into a blender and blend until smooth. Add enough gluten free chicken stock to make 3 cups of liquid and blend.

Add the tomato chicken stock mixture to the rice, stir and microwave on high about 18 – 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace cover 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 totally absorbed.

Serves 6.

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