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In Texas, we don’t settle for bland. But with all of these new health trends popping up on Pinterest and in cooking videos, it seems harder than ever to strike a balance between flavor and nutrition. If you’re exploring a new diet, you might think your hearty, carb-filled food days are behind you. But health-conscious foodies shouldn’t be banished to the land of zucchini noodles and cauliflower pizza crusts forever.

As it turns out, rice might just be the carb you’ve been craving. Many of Zatarain’s rice mixes are gluten-free with no colors from artificial sources—a welcome relief for those of us looking for filling options that won’t break the bank or disappoint our taste buds.

Rice doesn’t have to play sidekick to your mains, either. Check out these recipes to see how letting your rice mix take center stage can take your gluten-free meals to the next level.

Dulac Dirty Rice Mini Frittatas

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Image: Zatarain's

Tired of your usual healthy breakfast? Kick that oatmeal to the curb and grab these easy make-ahead (but super-flavorful) frittatas. This grab-and go morning meal is packed with protein, so it will keep you going until lunch. This recipe yields 24 frittatas.

Ingredients

  • 1 pound bulk gluten-free pork sausage
  • 1 package ZATARAIN'S® Dirty Rice Mix, Original
  • 1/2 cup raisins
  • 1/4 cup toasted chopped pecans
  • 14 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper

Instructions

Cook and stir sausage in large skillet on medium-high heat for 5 minutes or until no longer pink. Drain fat. Prepare Rice Mix as directed on package with sausage. Stir in raisins and pecans. Set aside. Preheat oven to 350°F. Spray 2 (12-cup) muffin tins generously with no stick cooking spray. Set aside. Mix eggs and milk in large bowl until well blended. Add onions and bell peppers; mix well. Place 1/4 cup of the rice mixture into each muffin cup. Pour egg mixture evenly into each cup. Bake 20 minutes or until eggs are set. Run small knife or spatula around each cup to loosen frittatas. Let stand 5 minutes before serving.

Recipe from Zatarain’s

Carnival Jambalaya

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Image: Zatarain's

Thankfully, stick-to-your-ribs Southern classics can be made gluten-free too. Using Zatarain’s Jambalaya Rice Mix makes this recipe even easier, so it’s perfect to bring to a party or whip up for dinner in a pinch. This recipe makes six servings.

Ingredients

  • 2 1/2 cups water
  • 1 package ZATARAIN'S® Jambalaya Mix, Original
  • 1/2-pound gluten-free boneless skinless chicken breasts, cubed
  • 1/2-pound gluten-free smoked sausage, sliced 1/4-inch thick

Instructions

Mix water, Rice Mix, chicken and sausage in large saucepan until well blended. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand five minutes. Sprinkle with green onions before serving.

Recipe from Zatarain’s

Gulf Coast Seafood Stew with Rice

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Image: Zatarain's

In Houston, we have no shortage of hotspots to pick up the freshest Gulf fish. Spice up some local seafood with mouthwatering Cajun flavor in this big batch of stew. This recipe serves 12.

Ingredients 

  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 3 tablespoons thinly sliced garlic
  • 5 1/2 cups water
  • 1 can (14 1/2 ) diced tomatoes, drained
  • 1 can (6 oz.) gluten-free tomato paste
  • 1 package ZATARAIN'S® Spanish Rice
  • 1/2 teaspoon salt
  • 1/2-pound flounder, cut into 3-inch pieces
  • 1/2-pound jumbo lump crabmeat
  • 1/2-pound medium shrimp, peeled and deveined
  • 1 pint shucked oysters, with liquor (juice)

Instructions

Heat oil in large saucepot or Dutch oven on medium-high heat. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes or until softened. Stir in water, tomatoes, tomato paste, Rice Mix and salt and bring to boil. Reduce heat to low, and then cover and simmer for 45 minutes, stirring occasionally. Add fish, crabmeat, shrimp and oysters. Cook on medium heat for five minutes until oysters are curled. Season as desired with hot pepper sauce.

Recipe from Zatarain’s

 

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