Spice up Your Dinner with Authentic Gluten Free Mexican Rice

Mexican cuisine is renowned for its vibrant flavors and colorful presentations and one staple dish that delivers every time is this Gluten Free Mexican Rice. 

Picture tender long grain rice in a delightful blend of tomato, onions, and peppers, then brought to life with a flavorful mix of spices. Add black beans and yellow corn for a pop of color and a punch of protein. 

If you are new to this whole gluten free thing, you may feel like you're missing out on fun and interesting foods. But many international cuisines, including Mexican have lots of naturally gluten-free options. It’s about knowing the right ingredients to use and the ones to avoid.

Let’s talk about making Gluten Free Mexican Rice. Its' a simple, yet delicious recipe that ensures you miss out on nothing. It may even become a staple on your family table, combining healthfulness with hearty flavors.

First, a little history of Mexican rice. This gem of Mexican cuisine, owes origins to Spanish culinary traditions. In Mexico the dish was adopted to reflect local ingredients and tastes. This process of culinary evolution is how recipes adapt over time and across cultures and even into gluten-free variations.

The Ingredients

Now, onto the practical side of things. For our Gluten Free Mexican Rice, the key ingredients are: parboiled white rice, tomato paste, gluten free chicken or vegetable broth, onions, green bell pepper, kernel corn and black beans.  For spices we use chili powder, cumin, crushed chilis for a spicy kick, and of course, salt and pepper. Chopped cilantro and a squeeze of lime juice to serve.

The Best Rice for Gluten Free Mexican Rice

I recommend parboiled long grain white rice for this recipe.  It toasts up nicely and absorbs the flavors of the broth and spices but doesn't take long to cook.  I don’t recommend instant rice, but if you like you could substitute brown rice or a standard long grain rice.  The cooking time and ratio of liquid to rice will be different so check the package directions.

Rice is naturally gluten free and cross-contamination with wheat and rice is low risk. So you don't have to worry about looking for a gluten free label.

What Kind of Broth Should You Use?

If you make your own homemade stock that’s awesome.  Use that. 

Vegetable broth will make your dish vegan and gluten free.  Chicken broth works well too.  I’ve even made it with ham broth frozen from Christmas dinner.

If you buy broth at the supermarket, check the label to be sure it’s gluten free.  This is where we celiacs get tripped up on rice and accidently gluten ourselves.  Rice is naturally gluten free but it is often cooked in liquids that are not.  Keep this in mind if you’re ordering Mexican rice in a restaurant.

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Beans and Rice Make a Healthy Vegetarian Meal 

Beans and rice are a classic high protein vegetarian (or vegan) combo.  In nutrition class we learned the rule of thumb for getting a complete protein if you are not eating meat.  There are three key sources of vegetarian protein: beans & legumes, nuts & seeds, and grains.  Pick two.

I like black beans for this gluten free Mexican rice dish because they add contrast and an authentic touch.  You could use pinto or kidney beans if you prefer or if that’s what you have on hand. 

Since beans are a high risk for cross contamination, look for a gluten free claim on the label.

Tips and Techniques for Great Mexican Rice

Now, let’s get cooking! You'll start by dicing up your onions and green pepper. Heat a bit of oil in a saucepan and sauté the onions until they are golden.  Next, add your rice to the pan. It’s important to stir the rice around until it’s lightly toasted; this brings out a nutty flavor that really enhances the dish. Now, mix in the tomato paste and stir it around.  Cooking the tomato paste in the rice for a minute or two deepens the flavor.  Now add your spices.  Cook and stir for another minute or two.  Pour in the broth and stir, then cover and cook on low for about 20 minutes.  Try to resist lifting the lid.

When the rice is done it will be tender but not mushy.  Now you can add the green pepper,  beans and corn.  Stir it in and heat through.

Then let your gluten free Mexican rice sit off the heat, covered, for about 5 minutes. This lets the rice settle and all the flavors distribute evenly.

How to Serve Gluten Free Mexican Rice

I love serving Gluten Free Mexican Rice with a burst of fresh flavors. Top it with fresh chopped cilantro and a squeeze of lime right before serving. This adds a zesty twist that really elevates the dish. Gluten free Mexican rice is not only a great side dish but can be a fantastic base for other meals. Top it with grilled chicken, avocado, and salsa for a complete meal, or use it as the filling for gluten-free burrito bowls.  Pair it with tacos, or a simple garden salad for a lighter meal.

Are you into meal prep? This rice freezes beautifully. Try making a double batch and freeze half in airtight containers. On busy days, just defrost and reheat for a quick and satisfying meal. I love making gluten free Mexican rice for guests whether they regularly eat gluten free or not.  It’s a great way to demonstrate that gluten free isn’t weird and that it can be interesting and delicious. 

Mexican rice is a good introduction for someone who is new to the gluten free diet as well.  It's familiar yet safe, using ingredients that respect dietary restrictions without compromising on taste. So why not give this recipe a try tonight?

Whether you’re cooking for yourself or your family, this Gluten Free Mexican Rice recipe is sure to bring smiles to the table. It’s a testament to how international cuisines can be adapted to fit a gluten free lifestyle without losing any of their charm.

Explore more dishes from my series on gluten free international cuisines and discover how varied and exciting your diet can be. From Asian to Mediterranean, there’s a world of flavors waiting for you.

The Recipe

Spice up Your Dinner with Authentic Gluten Free Mexican Rice

By Patty Maguire – Naturally Gluten Free,

Mexican cuisine is renowned for its vibrant flavors and colorful presentations and one staple dish that delivers every time is Mexican rice. Picture tender long grain rice in a delightful blend of tomato, onions, and peppers, then brought to life with a flavorful mix of spices. Add black beans and yellow corn for a pop of color and a punch of protein.

Prep Time: 10 minutes
Cook time: 40 minutes
Yield: 8 to 10 servings
Tags: Gluten Free, Vegan Option

Ingredients

• 1 onion, small dice
• 1 green pepper, small dice
• 1 cup of parboiled rice
• 2 tablespoon tomato paste
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 ½ cups of gluten free vegetable broth or chicken broth
• 1 - 19 ounce can of black beans
• 1 - 12 ounce can of kernel corn
• salt and pepper to taste
• oil for frying
• 2 tablespoons of chopped cilantro and a squeeze of lime juice to serve

Instructions

1. Heat the oil in a large skillet and sauté the onions until golden. Add the rice, stir and toast for 2-3 minutes.


2. Add the tomato paste, stir and toast for about a minute then add the spices and stir for another minute or two


3. Add the broth. Bring to a boil the cover and simmer on low for about 20 minutes. Resist lifting the lid


4. Add the pepper, beans and corn. Stir and heath through, then cover and let sit off the heat for about 5 minutes.


5. Add cilantro and a squeeze of lime. Stir through and taste. Adjust seasoning if needed.