Our gluten-free Spanish rice is made with freshly squeezed lime juice, chicken stock, and plenty of cilantro. Restaurant quality rice made right at home. The perfect side dish to any Mexican-inspired meal.
This is the BEST Mexican rice recipe. Pairs well with everything from Gluten Free Tacos and Taco Quesadillas to Refried Beans and Canned Corn Salad, you will find this recipe making many appearances on the dinner table.
For more easy gluten-free side dishes to easily serve any night of the week, check out our Gluten Free Dinner Rolls, Gluten Free Corn Casserole, and Gluten Free Cheesy Potatoes.
Recreating recipes from your favorite Mexican restaurant is such a fun and exciting cooking experience for the whole family. It’s our belief that making and eating homemade meals together as a family creates strong family bonds that continue as kids grow.
Plus, getting kids into the kitchen cooking at young ages is a fantastic way to connect with your kids and teach them lifelong skills. The simple act of cooking together creates healthy habits for life.
To get started on this recipe, gather the equipment and ingredients then follow the directions below to have Spanish rice ready to serve in under 30 minutes.
Table of Contents
Equipment
- large saute pan with lid
- stir spoon
- measuring cups and spoons
Ingredients
- 1 1/2 cup chicken stock ✅
- 1 cup long-grain rice
- 8 ounce tomato sauce ✅
- 10 ounce lime and cilantro style diced tomatoes ✅
- 1/2 medium lime, juiced
- 1/2 teaspoon cumin ✅
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Spanish Rice
Blend the ingredients
To a large saucepan combine the chicken stock, long-grain rice, tomato sauce, diced tomatoes, lime juice, cumin, and salt. Cover and simmer for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Stir in cilantro
Add the cilantro and season with additional salt if needed. Serve hot.
Frequently Asked Questions
The recipe as written is not but can easily be made vegetarian by swapping the chicken stock with vegetable broth.
Rice is naturally gluten-free; however, always check the package prior to purchasing to ensure gluten containing ingredients have not been added.
Store in the fridge in an airtight container for up to 5 days.
Our favorite ways to enjoy leftover Mexican rice is reheated as a side dish, in a taco shell or used as the filling in stuffed peppers.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Make this recipe vegetarian by swapping the chicken stock with vegetable stock.
- Simmer means to let a dish cook over very low heat.
- The cilantro can also be served on the side if you have a family member that doesn’t like cilantro.
More Gluten Free Dinner Recipes
- Gluten Free Chicken Pot Pie
- Dairy Free Chicken Buffalo Dip
- Gluten Free Chicken Casserole
- Baked Gluten Free Chicken Parmesan
- Gluten Free Butternut Squash Ravioli
- Gluten-Free Dairy Free Country Style Ribs
- Gluten Free Chicken Meatballs
- Gluten-Free Shepards Pie
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-free Spanish Rice
Equipment
- large saute pan with lid
Ingredients
- 1 1/2 cup chicken stock ✅
- 1 cup long-grain rice
- 8 ounce tomato sauce ✅
- 10 ounce lime and cilantro style diced tomatoes ✅
- 1/2 medium lime, juiced
- 1/2 teaspoon cumin ✅
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
Instructions
- ⭐️Blend the ingredients. To a large saucepan combine the chicken stock, long-grain rice, tomato sauce, diced tomatoes, lime juice, cumin, and salt. Cover and simmer for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.1 1/2 cup chicken stock, 1 cup long-grain rice, 8 ounce tomato sauce, 10 ounce lime and cilantro style diced tomatoes, 1/2 medium lime, juiced, 1/2 teaspoon cumin, 1/2 teaspoon salt
- Stir in cilantro. Add the cilantro and season with additional salt if needed. Serve hot.1/4 cup chopped cilantro
Notes
Tips
- Make vegetarian by swapping the chicken stock with vegetable broth.
- Store leftovers in the fridge for up to 5 days.
- Serve leftovers reheated as a side dish, in a taco shell or as the filling for stuffed peppers.
Nutrition
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