A make-ahead, gluten-free meal that's adaptable to tastes and always a crowdpleaser. As is, it's vegetarian (actually, vegan) but add grilled chicken for the omnivores in your family.
Veggie Burrito Bowl with Mexican Rice
Simple, satisfying & delicious!
New! I added a cooking video to this page so you could see just how simple it is to make the gluten-free Mexican Rice.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Update Fall 2020: This Mexican Rice and a make your own burrito bowl is a forever favorite dinner around here!
Whenever we don’t know what to have for dinner or need a dinner that can be made-ahead and heated up, we make a batch of this Mexican Rice.
It’s easy, warming, makes a large quantity and is delish!
Hope you love it as much as we do!
With the after school and evenings often being quite busy, I love meals that an be prepped ahead and heated up when ready to eat.
A big pot of Mexican Rice and a make-your-own-burrito-bar is just that kind a weekday win!
It’s a make-ahead meal that’s adaptable to tastes and a total crowd-pleaser!
My husband often chooses to make a real burrito in a wrap, the boys usually opt for rice with grilled chicken, and this is my plate of choice.
Mexican Rice (recipe adapted from Test Kitchen ),Quick Simmered Black Beans (recipe from @minimalistbaker), Guacamole or smashed avocado, Roasted Zucchini & Squash, chopped Green Leaf Lettuce and Pico de Gallo.
One of the reasons we love this meal so much is the Mexican Rice —
Mexican Rice is the star of the meal for us.
Recipe adapted from Test Kitchen, we literally make it several times a month.
It’s super easy to make and makes a large quantity which is perfect for feeding a crowd and for leftovers!
It’s made with:
jalapeno (can use as much or as little as you want — see below)
And it starts on the stove top when everything is blended, seasoned and starts cooking.
Then moves to the oven for 30 minutes.
It reheats well so it’s a great dish to make ahead or to make even as part of meal prep.
So let’s make the Mexican Rice!
I like said it starts stovetop where you toast the rice (I like to run the rice under water and rinse it is well first – this will make the rice less starchy).
While the rice toasts (gives the best flavor!), you blend the tomatoes and onions and prep the jalepeno and garlic.
After the rice toasts, it comes together really quickly.
First add in the jalapeno (don’t be scared of the jalapeno by the way! — you can start with a little and always add more so it’s not spicy!) and garlic.
Then add in the tomato/ onion mix, broth, tomato paste and salt.
Bring to a boil, cover and transfer to the oven. That’s it!
So start with a big pot of Mexican Rice and adapt to tastes…. add black beans or grilled chicken, any roasted vegetables of choice, some smashed avocado or guacamole, salsa or pico de gallo and have fun with it!
The entire meal is super easy, nourishing and satisfying!
Hope you love it as much as we do!
Scroll down for the recipes and leave a comment if you try.
A simple hearty bowl for that's always a crowd pleaser. Two of our favorites, Mexican Rice adapted from Test Kitchen. Quick Simmered Black Beans from Minimalist Baker + all the fixings: Guacamole, Pico de gallo, chopped romaine, corn and roasted veggies. You could add or substitute grilled or sautéed chicken for the roasted veggies. Mexican Rice makes a large quantity perfect for a crowd or meal prep or both!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Serves: 6-8 servings
Mexican Rice (recipe from Test Kitchen)
2 large or 3-4 small tomatoes, cored and quartered
1 onion, coarsely chopped
⅓ cup canola or vegetable oil
2 cups long grain white rice, rinsed
4 cloves garlic, minced
1- 2 jalapeno peppers, stemmed, seeded & minced (we have been making this with only 1 jalapeño recently and adding in extra jalapeño to individual bowls)
2 cups vegetable or chicken broth
1 Tablespoon gluten-free tomato paste
1½ teaspoon salt
½ cup fresh cilantro, chopped (we often skip this too, so adapt to tastes)
1 jalapeño pepper, stemmed and minced, include seeds (this 3rd jalapeño is OPTIONAL, depending on how spicy you want it -- we haven't been adding it lately)
Quick Simmered Black Beans (recipe from Minimalist Baker)
1 15-ounce can black beans
½ teaspoon ground cumin
½ teaspoon chili powder
kosher salt to taste (1/8 - ¼ tsp)
Roasted Zucchini & Squash
1 zucchini, skin on, sliced into ¼ inch circles, then halved
1 yellow squash, skin on, sliced into ¼ inch circles, then halved
Guacamole (alternatively, just use some smashed avocado and sprinkle with salt)
3 ripe avocados
½ cup jarred banana peppers, chopped
¼ cup cherry tomatoes, seeded and chopped
¼ cup cilantro, chopped
salt and pepper to taste
Fresh Green Leaf Lettuce of choice, chopped
Prepared Pico de Gallo
Canned Organic Corn, rinsed and drained
Cilantro for garnish, optional
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 (if using) to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Roasted Zucchini and Squash
Preheat oven 400 degrees
Toss vegetables in oil. Spread in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 30 minutes or until tender and just crispy.
With a fork gently mash 2 avocados
Mix in the peppers.
Then gently fold in the tomatoes and cilantro
Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...