Gluten-Free Mexican Rice with Roasted Veggies (Arroz Rojo)

Celiac.com 07/12/2025 - Mexican rice, also known as "arroz rojo" or red rice, is a beloved side dish with deep roots in Mexican home cooking. Traditionally, this savory rice is simmered in a tomato-based broth with onion and garlic, and it’s a staple at family gatherings, festive meals, and taquerias alike. Its origins date back to the Spanish colonization era, when rice was introduced to Mexico and eventually adapted to local flavors and cooking methods. The use of cumin and tomato—two key ingredients in this dish—reflects a blend of Old and New World culinary traditions that have stood the test of time.

In this unique, gluten-free version, we’ve taken the classic Mexican rice and elevated it with a colorful medley of roasted vegetables. The slow-roasted veggies add depth and sweetness that balance perfectly with the rich tomato-garlic-cumin broth in which the rice is cooked. It's naturally gluten-free as long as you double-check your broth and tomato paste for hidden gluten, making it a safe and satisfying option for anyone with celiac disease or gluten sensitivity.

Gluten-Free Mexican Rice with Roasted Veggies

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Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the rice:

• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons gluten-free tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon ground coriander (optional)
• 1 ¾ cups gluten-free vegetable broth or chicken broth
• Salt to taste

For the roasted vegetables:

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and black pepper to taste
• Fresh cilantro or parsley, for garnish (optional)
• Lime wedges, for serving

Instructions

1. Roast the veggies:
Preheat your oven to 425°F (220°C). On a baking sheet, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, cumin, chili powder, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized.

2. Cook the rice:
While the vegetables roast, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast for about 2–3 minutes, stirring often, until it begins to turn golden. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, cumin, paprika, and optional coriander, and cook for another minute to deepen the flavors.

3. Simmer:
Pour in the gluten-free broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

4. Combine and serve:
Gently fold in the roasted vegetables or serve them on top for a more layered presentation. Garnish with fresh cilantro or parsley and serve with lime wedges for a fresh, zesty finish.

This gluten-free Mexican rice with roasted veggies is more than just a side dish—it’s a vibrant, veggie-packed centerpiece worthy of any table. It brings together the comforting warmth of traditional arroz rojo with the natural sweetness and char of roasted vegetables. Whether you're serving it as a main for a plant-based meal or pairing it with grilled meat or beans, this dish is a delicious reminder that eating gluten-free can be both wholesome and flavorful without compromise.