This homestyle vegan Mexican rice simmers in a spiced tomato mixture for a highly concentrated and flavorful side that brings cantina-style rice straight to your kitchen!
Key Ingredients
- Tomatoes: Puree tomatoes with white onion and garlic in a blender or food processor to create a flavorful base for the rice.
- Broth: Simmer the rice in vegetable broth, vegetable stock, or vegetable Better than Bouillon, tomato bouillon, and water.
- Spices: All you need is a little kosher salt to season the rice, but a pinch of ground cumin is a tasty addition.
- Oil: Toast the rice in oil until it turns golden brown.
- White Rice: I use long-grain white rice or jasmine rice to make this vegan Mexican rice recipe. You can use brown rice, but be sure to add an extra ½ cup of broth and increase the cooking time by about 10-20 minutes.
How to Make Vegan Mexican Rice
The full recipe with measurements is in the recipe card below.
Step 1: Process the tomatoes, onion, garlic, and one cup of vegetable broth in a blender or food processor until smooth.
Step 2: Transfer the mixture to a saucepan and stir in the remaining vegetable broth and salt. Bring it to a boil over medium heat.
Step 3: Warm oil in a preheated sauté pan or skillet over medium heat. Once shimmering, add the rice and diced jalapeño. Toast until the rice is golden brown for 5-10 minutes.
Step 4: Pour the hot tomato mixture over the rice and stir to combine. Lower the heat, then cover and cook on low for 10-15 minutes, or until the liquid absorbs.
Step 5: Remove the rice from the heat and fluff it with a fork. Cover with the lid and let it steam for 5 minutes before serving.
If you enjoy vegan Mexican rice, try more rice recipes from Jamil Ghar!
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
- 3-4 medium Roma tomatoes, quartered
- ½ medium white onion, quartered
- 2-3 garlic cloves
- 2 cups vegetable broth
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil
- 2 cups jasmine rice
- 1 jalapeño pepper, stemmed, deseeded, and finely diced
- Process the tomatoes, onion, garlic, and one cup of vegetable broth in a blender or food processor until smooth.
- Transfer the mixture to a saucepan and stir in the remaining vegetable broth and salt. Bring it to a boil over medium heat.
- Pour the hot tomato mixture over the rice and stir to combine. Lower the heat, then cover and cook on low for 10-15 minutes, or until the liquid absorbs.
- Remove the rice from the heat and fluff it with a fork. Cover with the lid and let it 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.