Mexican rice cooks in a tomato puree with vegetable broth, fresh jalapeños, and garlic for a highly concentrated and flavorful side dish. Tasty vegan Mexican rice brings restaurant-style rice straight to your kitchen.
Ingredients You’ll Need
- Tomatoes: Puree the tomatoes beforehand so they don’t need to be reduced. You can also use canned or freshly diced tomatoes, but increase the cooking time.
- Onion: Red onions give the rice a bold flavor.
- Better than Bouillon: Use the Vegetable Better Than Bouillon and water instead of broth for this recipe. It’s flavorful and easy, and I always keep some in my fridge. You can also use homemade or store-bought vegetable broth or stock.
- Spices: Season the rice with kosher salt and ground cumin.
- Oil: Toast the rice and saute the vegetables in avocado or olive oil.
- White Rice: This recipe calls for long-grain white rice, our family’s preferred choice. You can substitute for brown rice, but it takes longer to cook. Either way, don’t forget to toast your rice. Toasting the rice is necessary for creating the right texture and flavor.
- Jalapeños: I use jalapeños, but if you want flavor and a bit more spice, use serrano peppers instead.
- Garlic: I suggest using four garlic cloves, but measure with your heart.
- Garnish: Finish the rice with chopped fresh cilantro and lime juice.
How to Make Vegan Mexican Rice
The full recipe with measurements is in the recipe card below.
Step 1: Add the tomatoes and onions to a blender or food processor. Process until smooth.
Step 2: Transfer the tomato mixture to a saucepan and stir in water, Better Than Bouillon, salt, and ground cumin. Bring it to a boil over medium heat.
Step 3: While the tomato mixture simmers, warm oil in a Dutch oven over medium heat until shimmering. Add the rice and toast until it becomes golden, for about 5 minutes.
Step 4: Add jalapeños and garlic to the rice and cook until they soften for 1-2 minutes.
Step 5: Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes.
Step 6: Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 5 minutes before serving.
Step 7: Add cilantro and lime juice and fluff again. Garnish with lime wedges, and enjoy!
If you enjoy Mexican rice, try one of these rice recipes!
Serving Suggestions
- Refried Beans, Seasoned Black Beans, Pinto Beans
- Vegetable Fajitas
- Avocado Cucumber Tomato Salad
- Air Fryer Zucchini and Squash
- Mushroom Tacos, Potato Tacos
- Vegan Pozole
What to do with the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-5 days.
- Freeze – Let the dish cool, then transfer it to a freezer-safe bag or container. Vegan Mexican rice freezes for up to 6 months.
- Thaw – Defrost the rice in the refrigerator overnight.
- Reheat – Warm leftover rice in the microwave or stovetop, and enjoy!
Frequently Asked Questions
Can I make vegan Mexican rice in the Instant Pot?
1. Add the tomatoes and diced onion to a blender or food processor; process until smooth.
2. Pour the tomatoes into a saucepan and stir in water, Better Than Bouillon, salt, and cumin; bring the mixture to a boil over medium heat.
3. While the tomato mixture simmers, warm oil in an Instant Pot on saute mode until shimmering; add the rice and toast until it becomes golden, about 5 minutes.
4. Add the jalapeños and garlic and cook until they soften for about 2 minutes.
5. Pour the boiling tomato mixture over the rice and stir to combine.
6. Secure the lid and set the Instant Pot to manual low pressure for 4-6 minutes with a quick release.
7. Fluff the rice with a fork and cover with the lid, but do not seal. Allow the rice to steam for 5 minutes before serving.
8. Add cilantro and lime juice and fluff again. Garnish with lime wedges, and enjoy!
Can I make Mexican rice with brown rice?
Absolutely! However, add an extra 1/2 cup of water and increase the cooking time by about 10-20 minutes.
More Mexican Recipes:
Vegan Mexican Rice
- 3 Roma tomatoes, quartered
- ½ red onion, coarsely chopped
- 2 cups water
- 2 teaspoons Vegetable Better than Bouillon
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- 2 tablespoons avocado oil
- 2 cups white rice
- 1 jalapeño, stems and seeds removed, finely diced
- 4 garlic cloves, minced
- ⅓ cup cilantro, finely chopped
- 1 lime, juiced, plus wedges to garnish
- Add the tomatoes and onions to a blender or food processor. Process until smooth.
- Transfer the tomato mixture to a saucepan and stir in water, Better Than Bouillon, salt, and ground cumin. Bring it to a boil over medium heat.
- While the tomato mixture simmers, warm oil in a Dutch oven over medium heat until shimmering. Add the rice and toast until it becomes golden, for about 5 minutes.
- Add jalapeños and garlic to the rice and cook until they soften for 1-2 minutes.
- Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for about 10-15 minutes.
- Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 5 minutes before serving.
- Add cilantro and lime juice and fluff again. Garnish with lime wedges, and enjoy!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Ava
Monday 3rd of October 2022
I made this to serve with tacos. Just like the restaurant!
Tressa Jamil
Monday 3rd of October 2022
Wow, such high praise! Thanks for taking the time to rate and comment.