Mexican Rice: Gluten-free, Dairy-free, Nut-free
Unlike my First-try Friday posts, this recipe was tweaked until I got something I liked. We eat a lot of rice, and I wanted to pair it with something other than chicken. But the recipes I usually see call for stew meat or meatballs, which I don’t always have on hand. So, I grabbed some ground beef and set out to create a Mexican-y dish. The Method Brown ground beef. Add all the other ingredients except rice and bring to a boil. Add rice. Cover and let simmer for 20 minutes, or until liquid is absorbed and rice is tender.
Gluten-free, Dairy-free, Nut-free
- 1/2 pound ground beef
- 1 14 oz can beef broth
- 1 cup corn (or 1 can, drained)
- 1 8 oz can tomato sauce
- 1/4 cup salsa
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cups uncooked white rice
Brown ground beef in a large skillet. Add all the rest of the ingredients, except for the rice. Bring to a boil. Add rice. Cover, and let simmer for 20 minutes. Makes about 4 servings.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).