This Mexican-style quinoa can be a healthier alternative to Mexican or Spanish rice. The gluten-free quinoa adds protein, fiber, and great taste while keeping all the flavor and spices of your usual Mexican or Spanish rice dish.
Ingredients
- olive oil: 1 Tbsp
- quinoa, rinsed: 1 cup
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- jalapeño pepper: 1 piece (chopped, optional)
- tomatoes with green Chili peppers (such as RO*TEL®): 1 can (10 ounce can, diced)
- envelope gluten-free taco seasoning mix: 1 piece
- low-sodium chicken broth: 2 cups
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
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Mix undrained can of diced tomatoes with green chile peppers, 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.
