Dairy-Free Simple Mexican Rice Recipe!
A Tasty Kid Approved and Family Friendly Frugal Mexican Weeknight Side Dish!
Hi! I’m Julie, a military spouse, mom of three, and the blogger behind Our Beautiful Chaos.
If you’ve been here a while, you’ll know that most of what I share comes from real life in our home. Busy days, military family life, feeding my boys safely, and finding ways to still put good, comforting food on the table without spending my whole day in the kitchen.
In our family, dairy-free living isn’t a choice or a trend. It’s something we navigate every single day because one of my boys has a life-threatening dairy allergy. That means everything I make has to be safe, but it also has to feel normal, filling, and something everyone actually enjoys eating!
That’s why I care so much about recipes like this one. They make it possible for all of us to enjoy the same food together, without worry.
If you grew up in a Mexican or Latin kitchen, you already know that no two pots of rice are ever quite the same.
One aunt makes it deep red with lots of tomato, another uncle insists it should be golden with garlic, and grandma swears the secret is in the simmer.
No matter the family, there’s always a pot of rice on the stove, and it always seems to stretch to feed whoever walks through the door.
For me, rice wasn’t just food, it was comfort. It sat beside enchiladas, tacos, roast chicken, carne guisada, even a plate of simple fried eggs. Rice was the steady companion to just about every dinner.
The beauty is that Mexican Rice is incredibly forgiving. You don’t need fancy ingredients, and you don’t need dairy to make it creamy or flavorful.
With just a handful of pantry staples and a little patience, you get a pot of fluffy, flavorful rice that tastes like home.
These days, as a busy mom trying to balance real life in our military family with 3 hungry kids (one who has a life-threatening food allergy) and a grocery budget, I lean on recipes like this more than ever. It’s frugal, it’s quick, and my kids actually eat it without complaint. That’s worth gold on a weeknight!
This rice makes taco Tuesday feel complete, but it also sneaks its way onto plates with barbecue chicken, grilled fish, or even tucked into lunchboxes the next day. It’s a side that earns its place on repeat.
If you’ve been hunting for a dairy-free rice dish that’s both authentic in flavor and simple enough for weeknights, this one will become a staple. Cheap ingredients, a skillet, and twenty minutes – that’s all you need!
Oh and don’t mind the mess in my kitchen! I always want to be an transparent with you as possible and these are my real photos taken from my iPhone in my less than insta-perfect military kitchen here on JBLM – let me encourage you that you don’t need a show home to make great food or great content Mama!
Our Beautiful Chaos – Recipe Disclaimer
All recipes are shared as a guide based on what works in my home kitchen. Results may vary.
It is your responsibility to check all ingredients for allergies, intolerances, or dietary needs before cooking. Our Beautiful Chaos is not responsible for any reactions or outcomes from the use of these recipes.
Nutritional information is an estimate only.
– Julie from Our Beautiful Chaos
Want a peek at the real-life chaos behind food blogging?! Here’s today’s cooking shoot, captured by Mona of Far From The Farm from the Side Hustle Homemakers crew – a cozy safe space for women balancing family life and side hustles with a whole lot of heart.
Equipment
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- Skillet with a lid
- Wooden spoon or spatula
- Blender
- Cutting board
- Knife
Ingredients (Serves 4–6)
- 2 cups uncooked white rice that has been washed, I use jasmine/long grain white rice
- 1/4 cup cooking oil
- 2 large roma tomatoes
- 2 to 3 whole garlic cloves, peeled or 1 tbsp pre-minced garlic
- 1/4 large white onion, chopped into large pieces
- 2 tbsp water
- 2 tbsp dairy-free chicken bouillon powder
- 2 cups chicken broth or substitute for water
- optional jalapeño for flavor or garnish
Step-by-Step Instructions
Step 1: Heat your skillet over medium heat and add the oil. Then fry your onion and garlic until just starting to turn golden. Remove and set aside in your blender.
Step 2: Then to the pan now pour in the washed rice and fry, stirring regularly, until the grains take on a light golden color.
We’re just toasting very lightly, we don’t want them burned or too brown!
Don’t skip this step – it adds a nutty flavor and keeps the rice from turning mushy.
Step 3: Whilst the rice is toasting, add the roma tomatoes into the blender with your cooked onion and garlic. Then add your water and chicken bouillon powder.
Blend until you have a smooth sauce – in my Nutribullet I go about 30 seconds.
Step 4: Pour this tomato mixture over the fried rice, stirring to coat every grain.
Let it cook for about 2 minutes to deepen the flavor.
Step 5: Add the chicken broth (or water if substituting). Stir, then bring the mixture to a boil.
Taste the liquid now. If it needs a little more bouillon, stir it in. Add the optional whole jalapeño for flavor or garnish if you prefer a little heat.
Step 6: Once boiling, cover the skillet with the lid, reduce the heat to low, and walk away.
Don’t be tempted to lift the lid! Don’t stir. Let the rice steam quietly for 20 minutes.
Step 7: After 20 minutes, remove the lid, fluff with a fork, and enjoy.
Notes and Troubleshooting
Notes:
- Washing the rice is key. Skipping this step leaves too much starch and can make it sticky.
- Roma tomatoes are traditional, but canned tomatoes will work in a pinch.
Troubleshooting:
- Why is my rice mushy? Too much liquid or stirring during cooking. Stick to the measurements and resist lifting the lid.
- Why is my rice hard? It likely needs a few more tablespoons of liquid. Add 1/4 cup broth, cover, and cook 5 more minutes.
- Can I make this vegetarian? Yes — swap the chicken broth and bouillon for vegetable broth and veggie bouillon cubes.
- What if I don’t have a blender? Grate the tomato and onion on a box grater or finely chop and mash with a fork.
Storage
- Store cooled rice in an airtight container in the fridge up to 1 week.
- Freeze flat in freezer bags for up to 90 days. To reheat, thaw overnight or microwave straight from frozen with a splash of water.
Serving Ideas
- Try THIS tasty Instant Pot Chipotle Pulled Pork Recipe from Mona at Far From The Farm for the perfect quick and simple weeknight dinner idea!
- Classic taco Tuesday side dish with beef, chicken, or veggie tacos.
- Fill burritos with rice, beans, and salsa for a cheap but hearty meal.
- Serve alongside grilled chicken, pork chops, or even barbecue ribs.
- Top a warm bowl of rice with fried eggs and avocado for a quick dinner.
- Mix into soups or stews for extra body and flavor.
Dairy-Free Simple Mexican Rice Recipe!
Equipment
- Skillet with a lid
- Wooden spoon or spatula
- Blender
- measuring jugs and cups and spoons
- cutting board
- knife
Ingredients
- 2 cups white rice I use jasmine/long grain white rice usually
- 1/4 cup cooking oil
- 2 large roma tomatoes
- 2 to 3 whole garlic cloves, peeled or 1 tbsp pre-minced garlic
- 1/4 large white onion, chopped into large pieces
- 2 tbsp water
- 2 tbsp dairy-free chicken bouillon powder
- 2 cups chicken broth or substitute for water
- jalapeño optional, for flavor or garnish
Instructions
- Heat your skillet over medium heat and add the oil. Then fry your onion and garlic until just starting to turn golden. Remove and set aside in your blender.
- Then to the pan now pour in the washed rice and fry, stirring regularly, until the grains take on a light golden color.We’re just toasting very lightly, we don’t want them burned or too brown!Don’t skip this step – it adds a nutty flavor and keeps the rice from turning mushy.
- Whilst the rice is toasting, add the roma tomatoes into the blender with your cooked onion and garlic. Then add your water and chicken bouillon powder.Blend until you have a smooth sauce – in my Nutribullet I go about 30 seconds.
- Whilst the rice is toasting, add the roma tomatoes into the blender with your cooked onion and garlic. Then add your water and chicken bouillon powder.
- Pour this tomato mixture over the fried rice, stirring to coat every grain.Let it cook for about 2 minutes to deepen the flavor.
- Add the chicken broth (or water if substituting). Stir, then bring the mixture to a boil.Taste the liquid now. If it needs a little more bouillon, stir it in. Add the optional whole jalapeño for flavor or garnish if you prefer a little heat.
- Once boiling, cover the skillet with the lid, reduce the heat to low, and walk away.Don’t be tempted to lift the lid! Don’t stir. Let the rice steam quietly for 20 minutes.
- After 20 minutes, remove the lid, fluff with a fork, and enjoy!
Notes
Storage
- Store cooled rice in an airtight container in the fridge up to 1 week.
- Freeze flat in freezer bags for up to 90 days. To reheat, thaw overnight or microwave straight from frozen with a splash of water.
Looking for more homemaking inspiration?
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The Takeaway
Dairy free Mexican rice is one of those rare recipes that manages to be comforting, versatile, and budget friendly all at once.
It feels special without being complicated. It’s the kind of recipe that can stretch to feed a crowd, sit proudly next to tacos, or sneak into a weekday lunchbox.
If you need a quick weeknight side that feels like home, this one belongs on your regular rotation!
What to Make Next?!
Share & Rate This Recipe!
Tried this dairy free Mexican rice at home? I’d love to know how it turned out for you. Drop a quick star rating in the recipe card, or leave a comment below to share your tips, tweaks, or family reactions!
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