Posted in Gluten Free, Recipes, Rice, write 31 2017

Taco Rice (GF, DF) and Homemade Burrito Bowls – Blog Post #18

My mom and I enjoy going to a place called Hot Head Burritos.  We usually get a Lil bowl with either brown or white rice, pinto or black beans, and our choice of meat and toppings.

You can use this recipe as the base of your burrito bowl.  It would be delicious with taco meat or chicken ranch taco meat.  You can use either black or pinto beans.  It’s up to you to decide what type of toppings are on your burrito bowl.

Lettuce, tomatoes, salsa, pico, sour cream, corn, and guacamole are some topping ideas.  Yum!

As you can see, being gluten-free does not have to be boring.


Taco Rice

  • Servings: 8
  • Difficulty: easy
  • Print


– 2 Tbsp. oil

– 1 onion

– 1 garlic clove, minced

– 2 c. white rice

– 2 Tbsp. homemade taco seasoning

– 2 c. water

– salt to taste


  1. Set an electric pressure cooker to saute’.
  2. Add the oil, onions, and garlic.  Cook until onions are translucent.
  3. Add the rice and taco seasoning.  Stir.  Cook for 2 minutes.
  4. Add water and salt.  Stir.  Manually set the pressure cooker to 8 minutes on high.  (Put the lid on the pressure cooker.)
  5. After the rice has finished cooking, do a quick release.
  6. Fluff the rice.
  7. Serve and enjoy!

Posted in 31 days, bell peppers, ground beef, onions, Rice, slow cooker, soup

Stuffed Pepper Soup (Day 21)

I’ve signed up for a 31-day writing challenge.  Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.

Last night, my school had parent-teacher conferences.  Even though I only had one parent show up, last night was productive.  The parent who came was crying happy tears because of how much more confident her child has become this year.

Later after talking for a while, we both realized we were Christians.  The mom told another staff member and me about a great Christian singer, Jonathan McReynolds.  I ended up listening to his song “Pressure.”  It’s such a great song with a great message.

I hope you enjoyed listening to the message from Jon.  He is truly blessed by God.


Anyway, onto the recipe for today.

I made stuffed pepper soup on Monday using some of the bulk hamburgers I cooked up over the weekend.  I put the rice in the slow cooker when I put the rest of the ingredients in the slow cooker.  The rice ended up falling apart after being cooked for that long.

If you make the soup and decide to put the rice in at the beginning, use brown rice instead of white like I did.  Or cook the rice at the end and then put it in the bowls as you serve the soup.  It’s your decision.

Oh, I used a 6-quart crock pot.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stars of the recipe:

  • 1 lb of ground beef, browned or 2 c. bulk hamburger from the freezer
  • 1 15 oz. can of tomato sauce
  • 2 15 oz. cans of diced tomatoes with juices or 1 28 oz. can of diced tomatoes
  • 1 c. beef broth
  • 1 16 oz. bag of frozen pepper stir fry mix
  • salt and pepper, to taste
  • 1 c. brown rice
  • cheddar cheese to top the soup


  1. Place all ingredients into your crock except cheese and rice if you make the rice at the end.
  2. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  3. (OPTIONAL STEP)  If you opted to make the rice at the end, make the rice.  Place about 1/4 c. of cooked rice in the bowls before servings.
  4. Serve with cheese.
Stuffed Pepper Soup

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Happy eating,

Posted in Easter, Ham, Ingredients, Main Dish, Meat, Pineapple, Recipes, Rice

Ham and pineapple fried rice

Day 2 of using up ham left-overs was a success. In fact, Hubby told me that it was better than Bd’s Mongolian Grill. Score!

A few weeks ago, we went to Bd’s for supper. He loves the fact you can pick your own ingredients and then they grill it up. So this was saying a lot when he liked my version better.

Oh, I know there are a lot of versions of this recipe floating around. However this is my creation based on the concept.

Ham and Pineapple Fried Rice


Stars of the recipe:

  • 1 tsp. sesame seed oil
  • 1 Tbsp. extra virgin olive oil
  • 1/2 onion diced
  • 1-2 carrots, peeled and diced
  • 1 c. Broccoli cut into small pieces
  • 1-1/2 c. Ham diced into medium sized pieces
  • 1 sm. can of diced pineapple, juice drained and set aside (8 oz.)
  • 1 lrg. Egg, beaten
  • 1 c. Cooked brown rice, cooled
  • 2-3 Tbsp. soy sauce
  • 1 Tbsp. ground ginger
  • 1 Tbsp. hot sauce


  1. Heat oils in a skillet. (Medium heat)
  2. Add veggies to the skillet. Cook until tender.
  3. Add ham and pineapple. to skillet. Cook for 3 to 5 minutes until warmed through.
  4. While the ham and pineapple are cooking, combine the pineapple juice, soy sauce, hot sauce, and ginger in a separate bowl.
  5. Push all veggies, ham, and pineapple to side of skillet.
  6. Add the beaten egg. Stirring the egg until it’s cooked.
  7. Add the rice. Pour the pineapple juice, soy sauce, and ginger mixture over the food in the skillet.
  8. Cook for about 5 minutes longer.
  9. Enjoy!

Printable Recipe