0
Guest michneva

Need A Gf Recipe For Spanish Style Rice And Beans

Rate this topic

Recommended Posts

Guest michneva

Hey!

A co-worker of mine is from Puerto Rico. She wants to have my husband and I over for a traditional dish of Rice and Beans...my husband was psyched...however I was visiting with the woman and she showed me the ingredients as she is aware of my gluten-free diet ...and alot of stuff is not gluten-free....especially the GOYA flavorings....anybody out there have any recipe suggestions for this delicious traditional dish . I would love to enjoy this with them!

Thanks! :)

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm not familiar with the GOYA seasonings, I never did use premixed seasonings much. I make my Spanish style rice with homemade chili powder- a mixture of onion powder, Mexican oregano (dried), toasted ground cumin and ground, dried chiles (I use about 3 ancho chilis to 1 chipotle for a little smokey flavor). If you can find a gluten-free chili powder then you can use that.

To make spanish style rice (I always refer to it as Tex-Mex rice and beans) I start by sauteeing onions, then add some crushed garlic and brown some ground beef together with that. Sometimes I'll add some fresh chopped green chiles or bell pepper. I add the chili powder (a Tb or two) and deglaze the pan with a dash of wine or broth (alcohol will extract some flavors from the chili powder that broth will not). I then add a can of diced tomatoes or crushed stewed tomatoes. I simmer this down and and then add enough broth or water and rice (add 2 cups broth/water to 1 cup rice unless using instant rice, then use 1/1 ratio) and if you are adding beans add them at this time (if they are canned, strain them and rinse them. If dried, cook them first!) An option at this time is to add the juice of a lime to give it some acidity. Also, check it now to see if it needs more salt. Cover and reduce to the lowest setting and keep it covered until the rice is tender (about 20 minutes to 1/2 hour for non-instant rice, about 5 to 10 minutes for instant).

If you use an oven safe pan, you can sprinkle cheese on this and then broil it to melt the cheese. If you like you can dust it with chili powder or paprika, and a garnish of fresh cilantro or chopped scallions is perfect for this!

Share this post


Link to post
Share on other sites

I was going to add my own recipe, but Catfish yours sounds so good I think I'll try it instead!

Share this post


Link to post
Share on other sites
Guest michneva
I was going to add my own recipe, but Catfish yours sounds so good I think I'll try it instead!

wait!

:o

tell me your so I can run them all by her!

Share this post


Link to post
Share on other sites

I know there are some brands of seasoning mixes (mex style) that are gluten-free. I'd just run to the grocery and read the labels on chili and taco seasoning packets and see which ones are gluten-free.

I mix my own at home, but when traveling, I've bought them. Also, friends have invited us over and they have found the gluten-free seasoning packets.

My mix uses:

1/4 cup chili powder

2 tbsp cumin powder

1 tsp corriander powder

2 tsp onion powder

1 tsp garlic powder (or omit this and use fresh roasted garlic, see below)

1 tbsp or 5 cubes gluten-free chicken bullion crushed.

1/2 tsp red pepper powder

1 tbsp dried cilantro

I keep this mix in a bag in the spice cabinet. For Spanish rice, preheat your oven to 450 degrees. Also preheat a cast iron or heavy bottom pan to med high heat.

Place 2 tomatillios (sp? Spanish tomatos) 1 lg green chilie, 2 roma tomatoes, one bulb of garlic, and 1 med yellow onion(skin intact) in a baking pan. Drizzle with oil, cover loosly with foil and place in oven. Bake for 15 to 30 minutes until all are roasted.

While veggies are baking, add 1 cup of dry rice to your cast iron pan. Lightly brown stirring constantly. Add 2 cups chicken stock and 2 or 3 tbsp of the above mix. Boil until most of the water is gone.

Remove roasted veggies from the oven. Skin and chop the veggies, also remove seeds from the tomato and green chili. Stir chopped veggies into the rice. Salt to taste. Spread rice mixture in a casserol dish and bake (covered) in a 400 degree oven for 15 minutes.

Share this post


Link to post
Share on other sites
Ads by Google:


Guest nini

I go for simplicity... I make up a batch of rice, then I mix in a jar of Green Mountain Gringo Salsa, I love it cause they label it gluten-free!!!! Anyway, It's really yummy cos it has all the spices in the salsa already and the tomatoes and the peppers and so on...

Share this post


Link to post
Share on other sites
Guest michneva

Thanks so much everyone

PLEASE KEEP EM' COMIN'!

:D

Share this post


Link to post
Share on other sites
I go for simplicity...

LOL... My parent's and husband say I don't know the meaning of the word when it comes to cooking! :P

For my recipe, you can sub a can of Rotel mild or hot tomatoes and green chili's for all of the roasted veggies. But it's just not the same.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   6 Members, 0 Anonymous, 412 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.