Wednesday, January 4, 2017

Homemade Gluten-Free Spanish Rice (Rice a Roni Copycat)

As strange as it may sound, one of the most difficult things to give up when I had to go gluten free was Spanish Rice. Yes, the Rice a Roni variety. It has always been such a go-to side for many of my favorite Mexican food dishes. So naturally I found a way to make a homemade gluten-free version so I could still enjoy it. Turns out, I like this version better than the box. Sure, it's a little more work (though not much more), but it tastes better and my kids devour it!


2 Tbsp olive oil
1 Cup white rice (uncooked)
1/2 green bell pepper, diced
1 garlic clove, minced
2 cups chicken broth (2 cups water + 2 tsp Better Than Bouillon, chicken flavor)
2 Roma tomatoes, diced
1 10oz can Rotel diced tomatoes and green chilis
1 tsp onion powder
1 tsp chili powder
1/4 tsp cumin


  1. Saute the green bell pepper in a large pan or skillet over medium-high heat for 3-4 minutes, to slightly soften up the pepper. Add the garlic and saute for another minute.
  2. Add in the rice and continue to saute until the rice starts to brown.
  3. Stir in the chicken broth, diced tomatoes, Rotel tomatoes, onion powder, chili powder, and cumin. 
  4. Cover and simmer for about 20 minutes. The liquid should be absorbed and the rice tender.

The most time-consuming part is just dicing the pepper and tomatoes, and preparing the chicken broth. Other than that, it's a simple side that's full of flavor. I love to eat it with taquitos or when I make enchiladas.

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