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Vegan Mexican rice in a serving dish with lime wedges.

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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mexican
Servings 6 Servings
Calories 130 kcal
Equipment
Ingredients
  
  • 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
Instructions
 
  • 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!
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
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