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    Home » Recipes » Dinner

    Gluten Free Mexican Rice

    Published: Apr 11, 2022 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Vegetarian Vegan and Gluten Free Mexican Rice Recipe is a simple and flavorful way to jazz up rice for taco night, or for a burrito bowl. This veg Mexican rice recipe is also gluten free which makes it perfect for anyone with dietary restrictions!

    Cooked rice in an orange dutch oven
    This Vegan Mexican rice recipe is super easy and delicious.

    Taco night is typically biweekly in my house. My husband and I LOVE tacos. They are quick, versatile and absolutely delicious. And, I always make either rice to beans to eat along with the tacos. And lately this Gluten Free Mexican Rice has absolutely been hitting the spot. By the way, this recipe is certainly not authentic, but it is delicious.

    Veg Mexican Rice in a bowl topped with cilantro
    Its full of flavorful ingredients like onions, garlic and spices.

    Ingredients for Making Gluten Free Mexican Rice

    Jasmine Rice: I use white jasmine rice for this Vegan Mexican Rice recipe. This is definitely not authentic, but Jasmine rice is what is easily accessible for me. I add the rice into the pot after the spices and allow it to toast in the coconut oil for a minute. This keeps the rice grains separate and fluffy.

    Coconut Oil: I used refined coconut oil to sauté the onion, garlic and spices. But, any neutral oil will work!

    Onion and Garlic: The onions and garlic provide lots of flavor to this Vegan Mexican Rice recipe. Just make sure to chop them nice and small.

    Tomato Paste: Tomato paste provides depth of flavor and umami to this vegetarian Mexican rice.

    Paprika and Oregano: For added flavor,

    Vegetable Stock: To keep this Mexican rice recipe veg friendly, be sure to use vegetable stock. My favorite is Better than Bullion Vegetable Base. I always keep a few jars in my pantry.

    Lime Juice: Added just for a little brightness at the end.

    Veg Mexican rice in a white bowl
    This rice is the perfect side for your weekly taco night!

    How to Make Gluten Free Mexican Rice

    I like to make this Gluten Free Mexican Rice in a Dutch Oven because it has a nice heavy lid and distributes heat evenly.

    Start by sweating the onion over medium heat until the onion is translucent, about 4 minutes.

    Then, add the garlic, tomato paste and spices and allow these to cook for an additional few minutes. This few minutes is really important. In this time the garlic will cook, the spices will bloom AND the tomato paste will slightly toast. That a lot of flavorful action in just a few minutes, so don't skip it!

    Next, add the rinsed jasmine rice and allow the rice to toast for a couple minutes while stirring constantly. This will help keep the grains of rice separate and fluffy.

    After the rice is toasted, add the veg stock and bring to a boil, cover and simmer- set a timer for 12 minutes. When the timer goes off, remove from heat but don't open the lid!

    Allow the rice to steam in the pot for 10 minutes and THEN open the lid, add the lime juice, fluff with a fork and serve this Gluten Free Mexican Rice along side tacos, in a burrito bowl or roll it up into a burrito.

    Vegetarian and Gluten Free Mexican rice in a a white bowl
    You will make this recipe again and again.

    Looking for More Taco Night Recipes?

    Restaurant Style Salsa

    Cilantro Lime Red Cabbage Slaw

    Agave Chipotle Cauliflower Tacos

    Salsa Con Queso

    📖 Recipe

    Veg Mexican rice in a white bowl

    Gluten Free Mexican Rice

    Megan Calipari
    This Vegetarian and Gluten Free Mexican Rice Recipe is a simple and flavorful way to jazz up rice for taco night, or for a burrito bowl. This veg Mexican rice recipe is also gluten free which makes it perfect for anyone with dietary restrictions!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 22 minutes mins
    Total Time 32 minutes mins
    Course Side Dish
    Cuisine Mexican, Tex Mex
    Servings 4 Servings
    Calories 216 kcal

    Equipment

    • 1 Cutting Board
    • 1 Chefs Knife
    • 1 Dutch Oven
    • 1 Wooden Spoon
    • Measuring Cups and Spoons

    Ingredients
      

    • 1 tablespoon Refined Coconut Oil or other neutral tasting oil
    • ½ Medium Yellow Onion, small dice
    • 2 Medium Cloves Garlic, minced
    • 1 tablespoon Tomato Paste
    • ½ teaspoon Paprika
    • ½ teaspoon Oregano
    • 1 Cup White Jasmine Rice, thoroughly rinsed
    • 1 ¾ Cups Vegetable Stock
    • 1 ½ teaspoon Lime Juice
    • Cilantro to Garnish, optional

    Instructions
     

    • Heat a 2-3 quart heavy bottomed pot with a tight fitting lid, or dutch oven over medium heat.
    • Add oil and onions to the pot and sweat the onions for 3-4 minutes, or until they are translucent.
      1 tablespoon Refined Coconut Oil, ½ Medium Yellow Onion, small dice
    • Add garlic, oregano, paprika, and tomato paste. Sauté, stirring frequently for 3-4 minutes.
      2 Medium Cloves Garlic, minced, 1 tablespoon Tomato Paste, ½ teaspoon Paprika, ½ teaspoon Oregano
    • Add the rinsed rice and stir. Allow rice to toast, stirring frequently for about 1 minute.
      1 Cup White Jasmine Rice, thoroughly rinsed
    • Add the vegetable stock and stir. Bring the mixture to a boil, reduce heat to low and place the lid on. Set a timer for 12 minutes.
      1 ¾ Cups Vegetable Stock
    • Once 12 minutes have elapsed, remove the pot from heat, but don't open the lid. Set another timer for 10 minutes and allow the rise to steam in the residual heat. After 10 minutes have elapsed, add the lime juice, fluff with a fork and serve.
      1 ½ teaspoon Lime Juice, Cilantro to Garnish, optional

    Notes

    To store: allow the rice to cool and transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to a month.

    Nutrition

    Serving: 1ServingCalories: 216kcalCarbohydrates: 41gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 446mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 409IUVitamin C: 3mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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