A delightfully simple gluten-free Spanish rice recipe is the perfect side dish. A staple at my local Mexican restaurant, this rice pilaf goes with a variety of meals, not just Mexican food.
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Sadly, most storebought red rice mixes are not gluten-free but it easy to make at home using a few inexpensive ingredients.
If you love Mexican food like I do then you need to make this Spanish style rice recipe. It pairs perfectly with pollo asado, fajita veggies, and a dollop of avocado crema on top.
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📖Why My Recipe Works
- Cumin vs Saffron- In the US most people use the terms Spanish rice and Mexican rice interchangeably. But Spanish rice is made with expensive saffron so I swapped it out with cumin.
- Naturally Gluten Free- No special ingredients in my recipe. In fact, I am not sure why so many rice mixes add gluten-containing ingredients.
🧾Ingredient Notes
- Rice- I prefer a long grain rice like basmati or Jasmine rice but use any type of rice you like.
- Broth- Use any type of chicken stock or substitute vegetable broth.
- Tomato- Use unseasoned canned tomato sauce or crushed tomatoes. I have even used 2 Tablespoons of tomato pasta with an additional ¾ cup of broth in a pinch!
- Spices- I used oregano but if you have epazote on hand give it a try for a classic flavor.
💭 Optional Add-In Ideas
Want to add veggies to your rice? My suggestions are frozen peas, diced bell pepper, or diced fresh tomato. You can also try adding some baby spinach, chopped cilantro, or parlsey at the end.
Add in a drained can of pinto beans to make Mexican rice and beans
⏲️How to Make Spanish Rice
You will need to check the package of the rice and adjust the liquid to rice ratio and the cook time accordingly.
Toast the rice in the pan with the aromatics for a few minutes before adding liquid. This enhances the rice's nutty flavor and keeps the grains separate.
Add the liquid and bring to a boil. Stir before covering and reducing the heat. This will prevent the rice from sticking to the bottom.
After the rice is cooked, remove it from the heat and let it sit covered for 5-10 minutes. This allows the grains to absorb any residual moisture and become fluffy.
Expert Tip
I like to add a squeeze of lime juice at the end to amp up the flavor.
More Gluten-Free Mexican Recipes
🌡️Storing Leftovers
To store leftover rice, place it in an airtight container, and refrigerate for 3 to 4 days. To reheat your rice, sprinkle some water over it and warm it in the microwave or on the stove, stirring occasionally until hot throughout
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📖 Recipe Card
Gluten-Free Spanish Rice (Mexican RIce)
Ingredients
- 1½ cups long grain white rice
- 2 Tablespoons unsalted butter
- ⅓ cup white onion minced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅓ teaspoon dried oregano
- 1 ¾ cups chicken broth
- 1 cup tomato sauce or crushed tomatoes
Instructions
- Thoroughly rinse your rice before beginning. In a medium saucepan set over medium heat, melt the butter. Add rice and onion. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.1½ cups long grain white rice, 2 Tablespoons unsalted butter, ⅓ cup white onion
- Add the garlic, salt, and other spices. cook for 30 seconds. Stir to coat the rice with the seasoning.2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, ⅓ teaspoon dried oregano
- Add the chicken broth and tomato sauce. Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes.1 ¾ cups chicken broth, 1 cup tomato sauce
- Remove from heat and allow to rest for 5 minutes. Remove lid and fluff with a fork and salt to taste before serving.
Notes
- The cooking time and total liquid will vary. Consult the rice bag and adjust the recipe accordingly. Keep the tomato sauce amount the same but increase or decrease the chicken broth.
- Optional add-ins include fresh cilantro, diced bell pepper, frozen peas, or diced tomatoes.
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