Recipe By Occasional Cooker
Rating
Published Feb 26th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 244

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 envelope gluten-free taco seasoning mix
  • 2 cups low-sodium chicken broth
  • ¼ cup chopped fresh cilantro

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
  2. 2 Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Nutrition Facts

  • Calories 244
  • Carbohydrate 38.1 g
  • Cholesterol 2 mg
  • Fat 6.1 g
  • Fiber 4.8 g
  • Protein 8.1 g
  • Saturated Fat 0.7 g
  • Sodium 986.1 mg
  • Sugar 2.8 g

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Reviews

  1. I Loved this recipe and it could be used as a main dish or side...here's how. I sauteed several small sweet peppers along with a red onion added the quinoa to toast it. After a few minutes a added a full cup of salsa (didn't have the Rotel) also didn't have the taco seasoning but - Read more ...
  2. Delish! Make sure to use low-sodium chicken broth or it will be too salty.
  3. I have had one similar, but a lot easier to make! Just put everything all together in 2 qt casserole dish, quinoa uncooked, cover and cook on 350 for 30 min. Remove, stir, and put back in 15-20 min until all liquid absorbed. i also put in black beans and frozen corn. Add different veggies - Read more ...
  4. Too salty, cut back on taco seasoning possibly, would've been better otherwise
  5. My wife and family loved it. If you wanna make this a meal you can sautee some shrimp put it on top when the quinoa is done then sprinkle it with cheese and bake at 350 for 15 min or until cheese is golden
  6. I loved this! I followed exactly as written, including using a fresh diced jalapeno. I did get a bit nervous when the quinoa took longer to cook than I'm used to, but it came out perfect! I too added a can of rinsed and drained black beans. Of course to make it unhealthy, I added - Read more ...
  7. I'm not sure what I'm doing wrong but it has a texture my family just doesn't like.
  8. Loved this recipe! It was full of flavor and quite filling. It took a little more time for the quinoa to soak up the liquid but overall it worked really well.
  9. Love the taste of this! I think I'll have the leftovers for breakfast tomorrow! I'll start my day off in an exciting way!
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