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
- 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.
- Add in the rice and continue to saute until the rice starts to brown.
- Stir in the chicken broth, diced tomatoes, Rotel tomatoes, onion powder, chili powder, and cumin.
- 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.