Family Dinner with something for everyone

Ending the weekend with a crowd-pleasing meal that will carry us through a busy Monday

Family Dinner with something for everyone

Simple, cozy & yummy!

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Family dinner is more rare these days than I’d like to admit.  Between Spring sports, activities and work schedules, having all 4 of us home and eating together hasn’t been happening that often.  So with all of us home for dinner tonight, I went for a crowd pleaser and one that would give us leftovers for tomorrow when I know we will not be home to prep dinner.

Grilled chicken, our favorite Mexican Rice, a big green salad, guacamole and chips.  Mexican Rice, adapted from America’s Test Kitchen, is a super simple stove-to-oven recipe that makes a large quantity and is a fan favorite.

Scroll down for the recipe for Mexican Rice.


Recipe adapted from America’s Test Kitchen

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Mexican Rice

This recipe is adapted from America's Test Kitchen. It makes a large quantity and is a total crowd pleaser..
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Sides, Dinner
Cuisine: Gluten-Free, Vegan optional
Author: Healthy Gluten-free Family


  • 2 large or 3-4 medium tomatoes cored and quartered
  • 1 onion coarsely chopped
  • 2 jalapeno peppers stemmed, seeded & minced
  • 1 jalapeño pepper stemmed and minced, include seeds
  • 1/3 cup canola or vegetable oil
  • 2 cups long grain white rice rinsed
  • 4 cloves garlic minced
  • 2 cups vegetable or chicken broth
  • 1 Tbsp gluten-free tomato paste
  • 1 1/2 tsp salt
  • 1/2 cup fresh cilantro chopped


  • Preheat the oven to 350 degrees
  • Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
  • Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
  • Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
  • Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
  • Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
  • Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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