Mexican Rice (Gluten-free & Dairy-free) + VIDEO

This Mexican rice is the ultimate side dish for any Mexican or Tex-Mex dinner. Made with actual tomatoes, this flavorful rice beats any restaurant I’ve had, hands down. No dicing is needed–just measure, blend and pour. In less than a half an hour you’ll have rice that will bring people back for seconds. This Mexican rice is free of: wheat, gluten, dairy, egg, soy, fish, shellfish, peanuts, tree nuts and sesame; making it free of the top 9 allergens!

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WHY THIS MEXICAN RICE ROCKS

This Mexican rice is so tasty, and especially great because:

• It requires no dicing–no cutting an onion or garlic! This uses onion powder and jarred, minced garlic.
• It is so flavorful. I even prefer it over the restaurant versions I’ve had that are more bland.
• It compliments Mexican food and Tex Mex so well. It is the ultimate side dish and rounds out a full meal.
• It uses fresh tomatoes, so no need for canned, and gives the best tomato flavor.
• It has only 9 ingredients (and simple ones at that like salt, pepper, rice and water).
• It has minimal dishes: just a pot and measuring cups and spoons.

HOW IS THIS MEXICAN RICE GLUTEN-FREE?

There are no swaps needed for this recipe. It is naturally gluten-free as is. Although, you should ALWAYS read every ingredient label of anything you use to make sure the brands you’re personally using don’t have gluten hidden in them. The brand of tomato bouillon I use doesn’t specifically state that it’s gluten free, but I see no gluten containing ingredients in the ingredient list, so use whatever brand you’re most comfortable with. I’m fine using non-certified brands.

HOW IS THIS MEXICAN RICE DAIRY-FREE?

Often times, Mexican and Tex Mex recipes call for cheese, but not this one. None of the ingredients have dairy in them, so there is no need to do any swaps. As with with avoiding gluten, be sure to read every ingredient just to be safe.

IS THIS MEXICAN RICE VEGAN?

This recipe, while it is meatless, is not vegan due to the fact the tomato bouillon cube has chicken fat as an ingredient.

WHAT TYPE OF RICE SHOULD I USE?

I just use the Walmart brand called long grain enriched white rice. I would not recommend brown, as that needs more liquids and a longer cooking time. 

WHAT IS CALDO DE TOMATE?

I use the brand Knorr brand. It says “Caldo de Tomate Con Sabor De Pollo” on the package, but also has in English below it: “tomato bouillon with chicken flavor” for us gringos. It’s basically tomato bouillon cubes.

WHAT TYPE OF TOMATOES SHOULD I USE?

Use two roma tomatoes in this Mexican rice recipe. 

DO I NEED A BLENDER FOR THIS RECIPE?

Yes, I would recommend it. I obviously always recommend going for a quality blender. I’ve used my Blendtec over 4k times and I’ve only had to replace the cup once. It gets the tomatoes so smooth that it’s like a homemade tomato puree. 

WHAT TOOLS DO I NEED?

You will need a:

• Medium sauce pan with lid
• Spatula
• Measuring cups and spoons
• Blender
• Chef’s knife

WHAT INGREDIENTS DO I NEED?

• Long grain white rice 
• Olive oil 
• Minced, jarred garlic (or two cloves)
• Roma tomatoes
• Water
• Caldo de Tomate (tomato bouillon) 
• Onion powder
• Table salt
• Pepper, to taste

WHAT DISHES PAIR WELL WITH MEXICAN RICE?

I’d recommend my Easy Chicken Fajita Marinade, Slow Cooker Pork Tacos, Baked Chicken Taquitos, 30 Minute Salsa Sheet Pan Dinner and Slow Cooker Pineapple Chipotle Pork Tacos to go with this Mexican Rice Side Dish.

CAN I FREEZE IT OR MAKE IT AHEAD OF TIME?

Yes, you can make this ahead of time. It’s great for batch cooking or meal prep. Simply let the rice come down to room temperature and then put in a airtight container. Freeze for up to three months. When you’re ready to eat, either thaw overnight in the fridge, or place in a microwave safe bowl and reheat. Add a little safe broth or water before reheating to ensure the rice doesn’t dry out. Fluff with a fork and enjoy. 

IS THERE A VIDEO SHOWING HOW TO MAKE THIS?

Yes there is. It should auto-populate. If it doesn’t, the video is embedded into the bottom of the recipe card. If that fails, you can always view it (plus tons more) on my YouTube Channel (while you’re there be sure to subscribe!).

WHAT OTHER SIDE DISHES DO YOU RECOMMEND?

Here are some of my other favorite side dishes: Dairy-free mashed potatoes, vegan queso and chips, gluten free biscuits, gluten free flour tortillas, pan de bono, and my gluten free dairy free cornbread. Don’t forget about my cilantro lime rice that is a cookbook exclusive.

SHOUT OUT TO YESENIA

I have to give a huge shoutout to my best friend, Yesenia. I was a girl raised in bland Idaho, who was randomly placed with Yesenia Garcia from Houston, Texas–a first generation with her parents both from Mexico. Something that was obviously meant to be.

She taught me a lot–fashion, shoes, and importantly flavor: like Tony Chaceres Creole Seasoning, and Mexican rice. I don’t think I’d ever had Mexican rice before (or maybe it wasn’t memorable enough?) But she taught me about tomato bouillon (a novel concept to me at the time). As a natural chef, she’s never had a recipe for it, and is, I’m sure, better at just cooking from the hip than I am. So, she’s never had it written down. This is my homage to her, and my best guess at her wonderful rice. Here’s to the many wonderful memories we’ve had in 20+ years of friendship. I’ll think of you every time I make it. 

 DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE CHECK OUT MY OTHER SIDE DISH RECIPES!