Tasty Red Rice

Gluten-Free Mexican Red Rice Recipe

This Tasty Red Rice recipe is one of my go-to side dishes. It’s perfect in burrito bowls or next to enchiladas – but equally at home next to steak or pork chops.

I’m lucky enough to live Central California, where produce is plentiful and so is Mexican food. There’s a funky little Mexican place around the corner from me that does things their own way, and when they started throwing mushrooms in their rice, I did too. You can leave them out if you like, but I love the earthiness the mushrooms add. I’ve also been know to add minced red bell peppers to the mix – experiment to make your own version of tasty red rice.


  • 2 tablespoons olive oil
  • 3-4 oz. mushrooms, chopped (about 6 to 8)
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 2 ¼ cups gluten-free beef broth (if broth is unsalted, add 1 teaspoon salt)
  • 8 oz. canned tomato sauce (about ¼ cup)
  • 1 cup rice
  • 2 tablespoons parsley


Heat oil in a medium sauté pan over medium-high heat.

Add mushrooms, onions, and garlic. Cook, stirring until just softened, about 5 minutes.

Add broth and tomato sauce, bring to a boil. Add rice and parsley.

Cover and reduce heat to low. Cook until rice is done, about 25 to 30 minutes.


photo by James Collier 

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