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Dairy-Free Simple Mexican Rice Recipe!

Fluffy dairy free Mexican rice that’s frugal, kid approved, and perfect for family dinners. Quick, tasty, and easy for weeknights!
Print Recipe
Dairy-Free Simple Mexican Rice Recipe!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:22 minutes

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.
 
Servings: 6 people
Cost: $5