Mexican Rice & Jicama Slaw
The Mexican Rice is a fan favorite -- super easy to make and packed with flavor. The jicama slaw is a great add to many dish --Crunchy, tangy and yummy. Both recipes adapted from America's Test Kitchen, Serve with black beans or grilled chicken, plus some guacamole or avocado.
Ingredients
Mexican Rice
- 2 large or 3-4 medium tomatoes cored and quartered
- 1 onion coarsely chopped
- 2 jalapeno peppers stemmed, seeded & minced (we have made this with only 1 jalapeño and equally delicious)
- 1 jalapeño pepper stemmed and minced, include seeds (this 3rd jalapeño is optional, depending on how spicy you want it)
- ⅓ 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
- 1½ tsp salt
- ½ cup fresh cilantro chopped
Zesty Jicama Slaw
- 1 jicama peeled and sliced into matchstick slices
- 1 tsp grated orange zest
- Juice from one orange approx 1/3 cup
- 1/4 cup thinly sliced red onion
- 3 tbsp finely chopped cilantro
- 1/2 tsp salt
Instructions
Mexican Rice
- 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.
Zesty Jicama Slaw
- To make the jicama slaw, combine ingredients and enjoy.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This Mexican rice recipe turned out so good! I’ve tried other recipes, but often they cause the rice to become too dried out and/or not flavorful enough. This recipe is easy to make, delivers on what it promises and was a hit for my whole family.
Yay! So happy it worked out so well and that you all loved it! This rice has become a staple in out rotation– we literally make this several times a month!
Just finished making this!!! It’s perfect for being stuck in the house! I’m going to serve with black bean and sweet potato tacos.
Yay! Such a great stuck-at-home dish! Hope you love it!
Happy Easter to you and your family Karen! I’ve made this dish before and it was yummy. Would crushed tomatoes work with this in place of tomatoes? I don’t have any tomatoes at the moment.
Thanks Yvette! That’s a great question! The short answer is yes, it should work well. You may just have to play with the quantity a bit to get to 2 cups of the tomato/ onion mix… I would start with 1 1/4 cup crushed tomatoes and then add more as needed. Let me know how it works!
Haven’t fresh tomatoes, may I use canned? Or would something else be better?
I know it won’t taste exactly the same but maybe good enough.
Great question! Canned tomatoes should work fine! If you have canned whole tomatoes, I would just pull out the tomatoes and not use the liquid.