Remember way back when (like two weeks ago) when I was asking for any and all requests for posts? Well the time is here to make those requests into a reality! Today’s post is in response to reader Jade, who requested some gluten-free and lactose-free recipes. I actually got several requests for allergy friendly recipes and just had no idea that you guys were looking for that sort of thing! I’m more than happy to oblige. I’ll tackle some gluten-free breakfasts and desserts another day, but for now I wanted to share this great gluten-free (and dairy-free, by coincidence!) dinner with you.
Tequila-Lime Chicken with Mexican Rice and Fiesta Vegetables
This chicken is one of my favorite Barefoot Contessa recipes that just happens to be gluten-free! Make sure you’re using a quality tequila that’s made from 100% agave, otherwise you run the risk of it containing gluten. The tequila and spices are a wonderful flavor combination that make a boring chicken breast far from boring! Instead of grilling the chicken, I sear it in a cast iron pan and then let it finish cooking in a 375 degree oven until it’s done.
Alongside the chicken, I served some fluffy mexican rice!
My Mexican rice is very simple and tastes just like what you would get in a restaurant. Olé!
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: side rice Mexican
Ingredients (serves 4)
- 2 T. olive oil
- 1/2 c. yellow onion, minced
- 2 garlic cloves, minced
- 2 t. chicken base (or leave it out and use chicken stock in place of water to cook the rice in)
- 1 c. jasmine rice
- 1/2 c. restaurant style salsa (make sure it’s gluten free)
- 1 1/2 c. water
In a small saucepan, heat the olive oil over medium heat.
Sautee the onion in the oil until they just start to brown, then add the garlic and sautee for another minute to let the garlic toast.
Stir in the chicken base to combine.
Add in the rice, stirring well to make sure that every grain is coated in oil and flavor. Cook together for a few minutes, stirring frequently.
Add in the salsa and water, stir to combine and let the mixture come to a boil.
Stir one more time, then cover the pot and turn the heat to low.
Cook until the liquid has been completely absorbed (about 20 extra minutes).
Fluff gently with a fork and serve.
And for our vegetable I made a little combo of green beans and corn with some extra flavor added in. I used canned vegetables because I had stocked up on them for Sandy and needed to use them up. However, fresh vegetables would work even better and you can really use this recipe for any combination of vegetables.
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: side Mexican
Ingredients (serves 4)
- 1/2 T. olive oil
- 1/2 c. salsa
- 1 c. green beans (either freshly blanched, steamed or canned)
- 1 c. yellow corn (either freshly steamed or canned)
- salt and pepper
In a skillet over medium heat, heat the olive oil and sautee the salsa on its own for a couple minutes until it just starts to cook down.
Add the vegetables and stir well to combine.
Lower the heat to medium low and continue to cook for a few minutes until the vegetables start to soften.
Salt and pepper to taste and serve.
It was a great meal, whether you’re gluten free or not!
And a completely random tidbit…this song has been stuck in my head for days. Not only is the song AMAZING, but I love how the “music video girls” back in the day were beautiful and curvy real looking women. I miss the 70’s…and I wasn’t even born then. Le sigh.
Thanks for reading, you bad mama jama!