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.
Key Ingredients
- Tomatoes: Puree the tomatoes in a blender or food processor.
- Onion: White onions combine with the juicy tomatoes to give the rice 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: Combine the tomatoes and onions in a blender or food processor and process until smooth.
Step 2: Transfer the tomato mixture to a saucepan and stir in the vegetable broth and salt. Bring it to a boil over medium heat.
Step 3: While the tomato mixture simmers, warm oil in a heated saute pan over medium heat. Once shimmering, add the rice and toast until golden brown for 5-10 minutes.
Step 4: Pour the hot tomato mixture over the rice and stir to combine. Reduce the heat, cover, and cook until the liquid absorbs and the rice is tender for about 10 minutes.
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.
If you enjoy fluffy arroz rojo, try one of these rice recipes!
Serving Suggestions
- Refried Beans
- 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 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:
Vegan Mexican Rice
- 3 medium Roma tomatoes, quartered
- ½ medium white onion, quartered
- 2 cups vegetable broth
- 1½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups jasmine rice
- Combine the tomatoes and onions in a blender or food processor and process until smooth.
- Transfer the tomato mixture to a saucepan and stir in the vegetable broth and salt. Bring it to a boil over medium heat.
- While the tomato mixture simmers, warm oil in a heated saute pan over medium heat. Once shimmering, add the rice and toast until golden brown for 5-10 minutes.
- Pour the hot tomato mixture over the rice and stir to combine. Reduce the heat, cover, and cook until the liquid absorbs 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.
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.