Is it Spanish Rice or Mexican? Who knows. According to some, Spanish Rice does not have cumin but this recipe I altered tastes so yummy with just a hint. So, if you want Spanish Rice leave out the cumin, but if you're fine with Mexican add it in! Either way, it's just plain delicious to me. ;) 

Mexican Rice is a recipe that has eluded me for almost a year now. Almost every single time we have tacos, I've tried a different Mexican Rice recipe. But we NEVER have been satisfied! They were always okay tasting but nothing to write home (or on a blog) about. 

Until now my dear friends! 

It seriously was almost magical tasting this rice for the first time. It tasted like victory (with a little Mexican kick). I think you're going to LOVE it. My family sure did! 

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 2 Tbsp butter (use olive oil to make Dairy Free)
• 1 onion, chopped
• 1 large garlic clove, minced
• 1 cup long white rice, uncooked
• 2 cups gluten free chicken broth
• 1 (10 oz) can diced tomatoes with green chilis (with juices)
• 2 tsp chili powder
• 1 tsp sea salt
• 1/8 tsp cumin

Directions: 

1. In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown. 
2. Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone. 

Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use. 

Rice is one of those dishes that can go with just about any meal (especially if you were to ask my husband, remember he's part Asian). Early in our marriage I made him a pot roast with carrots, mashed potatoes and gravy and the first question he asked me was "Where's the rice?" Growing up in Idaho I don't think we ever had rice unless it was with stir-fry. Our go-to side dish was always potatoes! 

Over the years I've kept the rice coming for my husband but secretly one of my favorite ways to eat rice is in RICE PILAF. 

What is Rice Pilaf you might ask? Simply, rice cooked in a seasoned broth. Now granted, you can get all sorts of fancy with the stuff and, depending on which part of the world you're in, rice pilaf can contain meat, veggies, and all sorts of spices. 

This next recipe is a SUPER EASY basic one. It's so easy that all you have to do is mix the ingredients together and bake it! Walla. Beginner rice pilaf for you. "Why haven't you posted this yet?" you may ask... Try taking pictures of rice. It's so boring looking and my skills are in cooking, not photography! So despite the picture, this rice is yummy. :) Enjoy!

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 2 cups long grain white rice
• 2 Tbsp butter, melted (or to be Dairy Free use Earth Balance)
• 2 Tbsp olive oil
• 1/2 large onion, finely chopped
• 3 cups gluten free chicken stock
• 1 & 1/2 tsp sea salt 
• 1/4 tsp fresh ground black pepper

Directions: 

1. Preheat your oven to 350 degress F. 
2. Combine all of the ingredients together. Toss into a 9x13 inch casserole pan. Tightly cover with foil. Bake for 35 minutes. Remove from the oven but do not remove the foil. Allow the rice to rest for 10 more minutes. Remove foil and flush with fork. 

Store covered in the fridge. Extras can be frozen in a ziplock freezer bag and then thawed- I always add a titch more chicken stock to help moisten it back up. 

Let's face it. When taste-compared to white rice, brown rice doesn't stand a chance. We all know it's healthier for us but coming around to eating it is difficult. Especially when white rice is an alternative. Not after this recipe! 

Even my husband hated brown rice until I started cooking it for him THIS way! (And he's a health nut.) This technique is easy and produces great results by simply using a rice cooker! I create other meals from brown rice so I thought I would share this little cooking secret! 

(Allergen Free)
Created by jalene

Ingredients: 

• 3/4 cup brown rice (I use organic short grain)
• 2 cups water
• 2 tsp extra virgin olive oil

Directions:

1. Add all the ingredients into your rice cooker and press the start button. ;) Your water should be all boiled out by the end and your brown rice soft. 

This next recipe can be used as a side dish to stir-fry or it can be made into it's own meal by adding some extra things. See my notes below for help. 
 

Spicy Fried Rice
(Gluten-Free, Dairy-Free)

Adapted by jalene from a recipe by Ellie Krieger

Ingredients:

• 2 Tbsp soy sauce 
• 1/2 Tbsp honey
• 1/2 tsp sesame seed oil
• 5 drops hot sauce (or to taste, see note)
• 1 Tbsp oil
• 1 red bell pepper
• 1/2 cup diced onion
• 2 Tbsp thinly sliced green onions (scallions)
• 1 Tbsp fresh grated ginger
• 1 large garlic clove, minced
• 2 & 1/2 cups cold brown rice (see note)
  
• 1 (8 ounce) can of sliced water chestnuts, drained and chopped
• 1/4 cup roasted peanuts or cashews

Directions: 

1. Combine the soy sauce, honey, sesame seed oil and hot sauce and set aside. 
2. Heat oil in a wok or large nonstick skillet over medium-high heat. 
3. Add bell pepper, onion, 1 Tbsp green onions to pan and stir-fry for 3 minutes or until tender. 
4. Add ginger and garlic and stir fry for 1 minute more. Add rice and water chestnuts. Stir for 5 minutes or until thoroughly heated. 
5. Add soy sauce mixture and cook 2 more minutes. 
6. Sprinkle with remaining 1 Tbsp green onions and nuts. 

Always start out with a small amount of hot sauce and work your way up. I've ruined one too many meals by starting with too much! Each person has a different "HOT" definition so adapt this to your taste. 

Check out this BLOG on how to cook brown rice. You can do this the night before or the morning of the day you plan to make this meal. Then just stick the rice in an airtight container in the fridge to cool. 

Did you know rice also freezes! You can make a big batch of rice and then store it in zip-lock bags in the freezer. 

This recipe is also great with leftover rice and, of course, white rice will work as well. 

You can make this into a meal by adding 1 cup diced cooked chicken or 1 cup rinsed and drained black beans. 

Before going Gluten Free we used to practically live at this restaurant! But their Gluten Free menu is a little disappointing. Not even the blacks beans are on the "safe" list. So, if there's any of you out there (like me) that miss their salads, this next recipe is for you. 

Ps- Unlike other Cafe Rio copy cat recipes I use chicken not cooked in a liter of Coke. ;) I feel it's healthier. 
Give this one a try! 
 

Adapted by jalene

Ingredients:

• Zesty Italian Chicken or Ginger Chicken
• 1 recipe of Cilantro Dressing
• Gluten-Free Tostadas or corn tortillas
• Romaine lettuce
• black beans (see note)
• 1 recipe of Cilantro Lime Rice (see below)

To assemble: 
Place a tostada or a heated corn tortilla on your plate, then rice, beans, lettuce, and chicken. Top with Cilantro dressing. A slice of lime and guacamole are also delicious with this salad. Sometimes I will take half of another tostada, crunch it, and blow it on top of my salad like Nacho Libre. (ha ha) Just kidding. 

Gluten-Free, Dairy-Free Cilantro Lime Rice 
Ingredients: 

• about 4 cups Gluten-Free Chicken Stock (see below)
• 2 cups white rice
• 2 garlic cloves, minced
• 1/2 onion, diced
• 1 large lime, juiced
• 1/2 bunch of cilantro, chopped fine (I have also used dried cilantro and it worked great) 

Directions:

1. Juice lime first and put into a large measuring cup. Add enough chicken stock to equal 4 cups total. Throw all ingredients into a rice cooker and cook rice as normal. Vola! 

(And if you don't have a rice cooker, place all ingredients into a saucepan and bring to a bowl. Turn heat to simmer or very low, cover, and cook for 15-20 minutes.) Store leftovers in the fridge.