Vegan Mexican Rice
A 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.
Servings (Adjustable):
Calories: 449kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Rinsing the rice helps 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.
Nutrition
Calories: 449kcal | Carbohydrates: 86g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1381mg | Potassium: 348mg | Fiber: 3g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg