When you get a taste for some mexican rice, this recipe is quick and easy to make and it's delicious! I make a big pot of it at the beginning of the week for Clif to take some to work for lunch.
1 cup white rice
2 cups Pacific gluten free chicken broth
1 clove garlic
1 TB grass fed butter
Tomatoes
1/2 Red or Vidalia Onion which ever you have on hand
1 Jalapeno Pepper without seeds unless you like it HOT!
Salt
Garlic pepper
Cumin
Melt butter in stock pot, add garlic and rice and brown the rice for about 2 minutes. Add in the garlic, pepper and onion and broth. Add kosher salt, garlic pepper and some cumin. Bring to a boil and then lower and simmer for about 20 minutes until rice is done. Add in tomatoes (fresh or some diced canned tomatoes will do) and stir into the rice.
Some of my friends say they didn't realize store bought broths have wheat in them. Yes they do! Check labels carefully before making a dish that you suspect is gluten/wheat free. You get used to becoming an avid label inspector! This is why I've been using Pacific broths for years. I buy it at HEB or Whole Foods.
Gluten Free Lady
