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Vegan Mexican Rice

Mexican rice simmers in a fresh tomato puree for a highly concentrated and flavorful side dish. The east vegan Mexican rice brings cantina-style rice straight to your kitchen.

Vegan Mexican rice in a serving dish.

Ingredients You’ll Need

  • Tomatoes: Puree the tomatoes in a blender or food processor.
  • Onion: White onions combine with the juicy tomatoes to give the rice a bold flavor.
  • Better than Bouillon: Use the vegetable Better Than Bouillon and water to cook the rice. You can also use homemade or store-bought vegetable broth or vegetable stock. 
  • Spices: Flavor the rice with kosher salt.
  • Oil: Toast the rice in avocado or olive oil.
  • White Rice: This recipe calls for long-grain white rice or jasmine rice. You can use brown rice, but add an extra ½ cup of water and increase the cooking time by about 10-20 minutes. Either way, don’t forget to toast your rice until it’s golden brown to give it the best texture and authentic flavor.

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 and process until smooth.

Puree the tomatoes and onion.

Step 2: Transfer the tomato mixture to a saucepan and stir in the water, vegetable bouillon, and salt. Simmer over medium heat until it starts to boil.

Simmer the tomato mixture.

Step 3: While the tomato mixture simmers, warm the oil in a saute pan over medium heat until shimmering. Add the rice and toast until it turns golden brown, for 5-10 minutes.

Rice toasting in oil in a pan.

Step 4: 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 minutes.

Hot tomato mixture over the rice and cook.

Step 5: 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.

Rice steaming in the pan.

If you enjoy arroz rojo, try one of these rice recipes!  

Vegan Mexican rice in a serving dish with lime wedges.

Serving Suggestions

What to do with the Leftovers

  • Refrigerate: Store leftovers in an airtight container for 3-5 days.
  • Freeze: Let the dish cool, and transfer it to a freezer-safe bag or container. Vegan Mexican rice freezes for 4-6 months.
  • Thaw: Defrost the rice in the refrigerator overnight.
  • Reheat: Warm leftover rice in the microwave or stovetop, and enjoy!

More Mexican Recipes:

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Vegan Mexican rice in a serving dish.

Vegan Mexican Rice

Tressa Jamil
Easy-to-make vegan Mexican rice brings restaurant-style rice straight to your table for a tasty and versatile side dish.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mexican
Servings 6 Servings
Calories 130 kcal
Ingredients
  
  • 3 Roma tomatoes, quartered
  • ½ white onion
  • 2 cups water
  • 2 teaspoons vegetable Better than Bouillon
  • teaspoon kosher salt
  • 2 tablespoons oil
  • 2 cups jasmine rice or long-grain white rice
Instructions
 
  • Add the tomatoes and onions to a blender or food processor and process until smooth.
  • Transfer the tomato mixture to a saucepan and stir in the water, vegetable bouillon, and salt. Simmer over medium heat until it starts to boil.
  • While the tomato mixture simmers, warm the oil in a saute pan over medium heat until shimmering. Add the rice and toast until it turns golden brown, for 5-10 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 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.
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 130 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 910 mg | Potassium: 132 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 366 IU | Vitamin C: 8 mg | Calcium: 20 mg | Iron: 0.4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 3 votes (2 ratings without comment)
Recipe Rating




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.