An easy and delicious side dish that can be whipped up in no time is vegan Mexican rice. It's a great option to serve with your favorite Tex-Mex foods like tacos or burritos.
Spanish rice is a delicious and versatile dish that is sure to please just about anyone. It's easy to make with simple ingredients and is the perfect side to carne asada.
These ingredients create a nutty, savory, and slightly spicy side that goes well with just about anything. The combination of flavors will add variety to your meals.
This vegan Mexican rice recipe is incredibly satisfying and incredibly tasty. The best part is that it requires minimal prep time. Simply combine all of the prepared ingredients in a baking dish then bake.
This satisfying Spanish style rice only requires a few simple ingredients to make.
Here's what you'll need to make the recipe.
- Rice: Any style of rice you like can be used. Long grain rice is typically used, but there's no reason you can't use something like basmati rice.
- Olive oil: The rice is sautéed in the oil before cooking in liquid gives it a richer nuttier flavor.
- Tomatoes: Although you can dice fresh tomatoes, canned chopped tomatoes will save prep time.
- Red chili: A little bit of chili pepper adds some spice to the dish.
- Aromatics: Onion and garlic help balance out the flavor so don't omit them or the rice won't taste as good.
- Broth: Rice needs to be cooked in a liquid and broth adds a touch of flavor. To keep the recipe vegan, you'll want to use a vegetable broth. Otherwise, chicken broth can be used for cooking the rice.
Scroll down to the recipe card for the quantities used.
Although some Mexican rice recipes are cooked on the stove, this one bakes the rice instead.
Wash and rinse the rice with water in a strainer until the water runs clear.
Sauté the rice in a small pot for a couple minutes, stirring frequently.
Add the tomatoes, red chili, onion, garlic, and broth to a blender or food processor.
Blend the ingredients together until well combined into a smooth liquid.
Add the tomato mixture to the rice in an oven safe dish.
Bake covered for 15 minutes. Stir. Then bake until the liquid is absorbed.
After removing from the oven, you'll want to fluff the rice up with a fork before serving.
If you’re looking for ways to mix it up, check out these vegan variations for Mexican rice that will add a twist to your favorite dishes!
Start by using different types of grains, such as quinoa or brown rice instead of white long grain rice. These healthier options are packed with nutrients like fiber and protein, adding more substance to the dish without compromising flavor.
For an even more substantial meal, try adding vegetables like bell peppers, corn or black beans for added texture and taste. You can also experiment with different herbs and spices such as cumin, coriander or chili powder for extra zest.
Whether you’re vegan, vegetarian or just wanting to switch up the traditional way of preparing authentic Mexican rice, this recipe is sure to please. Here are some helpful cooking tips to make sure your rice turns out delicious every time!
- Try a short-grain variety such as basmati rice or jasmine rice. These types of grains hold their shape better and won’t turn mushy if overcooked.
- Rinse the rice in cold water until the water runs clear. This will help remove excess starch and improve the texture of your dish.
- Be careful not to overcook the rice. After the liquid has been absorbed, the rice should be soft but still have a bite to it when done.
- Fluff the rice before serving. This helps separate the grains and break up any clumps that formed during cooking.
To add some spice and flavor to your weekly meal plan, vegan Mexican rice is a good option. It's easy to make and can be served in multiple ways.
Start with a classic presentation of the dish by scooping it onto plates or bowls and topping it with diced tomatoes and fresh cilantro for added color. Then add a classic Mexican-style dish like Instant Pot pork tacos or Camarones al mojo de ajo.
For something different, try using lettuce leaves as edible serving cups. Or use the rice as a base for burrito bowls. You can even top it with some homemade baked tortilla strips for a little crunch.
Leftover rice can be stored in a sealed container in the refrigerator for up to 4 days. If you plan on storing it for longer, it's best to freeze it.
To freeze, let the vegan Mexican rice cool completely before transferring it to an airtight container or freezer bag. Label and date the container and make sure to use within 3 months.
Mexican rice is usually vegetarian. It's typically made with long-grain white rice, tomato sauce or paste, onion, garlic, and seasonings like cumin and oregano. If you're looking for a vegan version of Mexican rice, you can replace things like butter or broth in the recipe with vegan alternatives.
Brown rice can be used. It will take longer to cook than white rice, so you may need to adjust the liquid and cooking time accordingly. Brown rice has a nuttier flavor and chewier texture than white rice, which can add an interesting twist to your Mexican rice dish.
It is recommended to rinse rice before cooking. This helps to remove any debris, starch, or dust that may be present. It also helps to prevent the rice from becoming sticky while cooking. Rinsing the rice is easy and only takes a few seconds of your time!
You may also like these easy recipes for one or two people.
- Air fryer frozen sweet potatoes come out crispy on the outside and soft in the middle faster than oven baking.
- Santa fe salad is another dish with Southwest flavors to enjoy.
- Chili for two is a small batch recipe made in the slow cooker.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Vegan Mexican Rice
- 1 cup long-grain rice
- 1 tablespoon extra virgin olive oil
- ½ cup canned chopped tomatoes
- ½ small red chili chopped, remove seeds for less spicy
- 1 medium onion quartered
- 2 garlic cloves
- 1 ½ cups vegetable broth
- ½ teaspoon salt omit if using salted broth
- Preheat the oven to 350ºF.
- Place the rice in a strainer, wash it a couple of times until the water runs clean and drain.
- Sauté the rice in a small pot or oven-safe pot with the olive oil for 2 minutes, stirring frequently. Transfer to a small baking dish or keep in your oven-safe pot.
- Blend the chopped tomatoes, red chili, onion, garlic, vegetable broth and salt in a blender or food processor until smooth.
- Measure the tomato mixture, you should have 2 cups. Add extra water or broth if needed to reach this amount.
- Pour the tomato mixture over the rice, cover with a lid or foil and bake for 15 minutes.
- Remove the lid, stir the rice to coat well and bake for an extra 10-15 minutes until the rice is soft and water is absorbed.
- Remove from the oven, fluff with a fork and serve.
I've had such a taste for rice recently and this recipe really hit the spot!! Thank you. It's a keeper!
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!