GLUTEN FREE MEXICAN RICE RECIPES

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MEXICAN RICE BOWL | HEALTHYGFFAMILY.COM



Mexican Rice Bowl | healthyGFfamily.com image

The Mexican Rice is a fan favorite -- super easy to make and packed with flavor. The jicama slaw is a great add to many dish --Crunchy, tangy and yummy. Both recipes adapted from America's Test Kitchen, Serve with black beans or grilled chicken, plus some guacamole or avocado.

Provided by Healthy Gluten-free Family

Categories     Sides    Dinner

Number Of Ingredients 17

2 large or 3-4 medium tomatoes (cored and quartered)
1 onion (coarsely chopped)
2 jalapeno peppers (stemmed, seeded & minced (we have made this with only 1 jalapeño and equally delicious))
1 jalapeño pepper (stemmed and minced, include seeds (this 3rd jalapeño is optional, depending on how spicy you want it))
? cup canola or vegetable oil
2 cups long grain white rice (rinsed)
4 cloves garlic (minced)
2 cups vegetable or chicken broth
1 Tbsp gluten-free tomato paste
1½ tsp salt
½ cup fresh cilantro (chopped)
1 jicama (peeled and sliced into matchstick slices)
1 tsp grated orange zest
Juice from one orange (approx 1/3 cup)
1/4 cup thinly sliced red onion
3 tbsp finely chopped cilantro
1/2 tsp salt

Steps:

  • Mexican Rice
  • Zesty Jicama Slaw

RICE FLOUR MEXICAN CHOCOLATE CUPCAKES (GLUTEN FREE) RECIPE ...



Rice Flour Mexican Chocolate Cupcakes (Gluten Free) Recipe ... image

I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.

Provided by ilkaisha

Categories     World Cuisine    Latin American    Mexican

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 12 cupcakes

Number Of Ingredients 11

½ cup unsalted butter, softened
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1?½ cups rice flour
¼ cup dark cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
¼ teaspoon baking soda
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
  • Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 194.1 calories, CarbohydrateContent 25.9 g, CholesterolContent 51.7 mg, FatContent 9.2 g, FiberContent 1.2 g, ProteinContent 2.8 g, SaturatedFatContent 5.4 g, SodiumContent 82.2 mg, SugarContent 8.8 g

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From theherbeevore.com
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From cleaneatingkitchen.com
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From theflexitarian.co.uk
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