Mexican Red Rice
Mexican Red Rice (Arroz Rojo) Gluten and Dairy Free
I love Mexican food because it can be a really delicious way to eat gluten and dairy free. For that reason, taco Tuesday is a regular occurrence in our household. Plus, Mexican food can be an easy and healthy way to eat… not to mention a great way to use-up leftover chicken, steak or tofu. Tacos are easy, but what about a side dish?
I was tired of plain rice and beans, so, I looked up a lot of different recipes for Arroz Rojo (Red Rice). Unfortunately, a lot of the recipes called for not-so-healthy ingredients. I decided to experiment and combine/ make-up a recipe using what I had in the pantry and it turned out great!
So, next Taco Tuesday, impress your family by making some delicious Arroz Rojo! You’ll be glad you did.
Ingredients:
1 Cup White Rice
2 ½ Cups Chicken or Veggie broth (make sure it is gluten and dairy free)
1 teaspoon Chili Powder
½ teaspoon Cumin
½ teaspoon Salt (or less if salty broth)
½ Cup Tomato Puree (I like Hunt’s brand)
2 Tablespoons Olive Oil
½ Cup Chopped Onion
2 Cloves Diced Garlic
Instructions:
(This recipe is easiest, when you have your ingredients prepared before adding the rice to the pot). In a large pot, heat the olive oil on medium heat. Add the rice and stir constantly. Add the chopped onions, continue to stir constantly. After the rice is puffed (approx. 3 minutes) add the diced garlic and sauté another 2 minutes. Once the rice is golden in color: add the salt, chili powder and cumin. Stir to combine.
Add the broth, tomato puree and stir until combined. Bring to a boil over high heat.
Turn to low, cover and simmer for approximately 15 minutes. (careful: the top of the rice may look wet but if the liquids have been absorbed, it is done) Stir and serve.