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Veg Mexican rice in a white bowl
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5 from 1 vote

Gluten Free Mexican Rice

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!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Side Dish
Cuisine: Mexican, Tex Mex
Diet: Vegan, Vegetarian
Servings: 4 Servings
Calories: 216kcal
Author: Megan Calipari
Cost: $3

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: 1Serving | Calories: 216kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 446mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg