Vegan Mexican Rice (Arroz Rojo)

Vegan Mexican Rice – Our Mexican Rice recipe cooks with tomato puree, vegetable broth, jalapeños, and garlic for a highly concentrated and flavorful side dish. Tasty and aromatic, Vegan Mexican Rice brings restaurant-style rice straight to your kitchen.

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Mexican rice in a serving dish garnished with lime wedges.

WHAT YOU NEED TO MAKE THIS RECIPE

Tomatoes: I puree the tomatoes beforehand, making it easier for them to cook down; you can also use canned or freshly diced tomatoes and saute them for longer.
Onion: Red onion boldly flavors the rice.
Better than Bouillon: Better Than Bouillon and water act in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can replace it with homemade or store-bought vegetable stock.
Cumin: Add warmth to the rice with ground cumin.
White Rice: This recipe calls for long-grain white rice, our family’s preferred choice. You can substitute for brown rice, but you will need to increase the cooking time if you choose to do so. Either way, don’t forget to toast your rice; this step helps the rice maintain its texture during the cooking process.
Jalapeños: We use jalapeños, but if you want flavor and a bit more spice, use serrano peppers instead.
Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
Garnish: Finish the rice with chopped cilantro and lime juice.

HOW TO MAKE VEGAN MEXICAN RICE

The full recipe with measurements is in the recipe card below.

Add the tomatoes and onion to a blender or food processor; process until smooth.

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.

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, about 5 minutes.

Add jalapeños and garlic to the rice and cook until they soften for about 2 minutes.

Add garlic and jalapeño to the toasted rice; cook until softened.

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.

Pour the hot tomato mixture over the rice and cook.

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.

Remove from heat, cover the rice, and steam it. Then fluff it with a fork.

Add cilantro and lime juice and fluff again. Garnish with lime wedges, and enjoy!

WHAT TO DO WITH THE LEFTOVERS

Refrigerate – Store leftovers in an airtight container; it will keep for 3-5 days.
Freeze – Allow the dish to cool, then add it to a freezer-safe bag or container. Vegan Mexican rice will freeze for up to 6 months.
Thaw – When you’re ready to eat it, defrost it in the fridge.
Reheat – Warm leftovers 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. To serve, 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:

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