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Here is a recipe for Vegan Mexican rice that is both easy to make and deliciou!

Here is a recipe for Vegan Mexican rice that is both easy to make and delicious:


· 1 cup long grain white rice

· 1 tablespoon olive oil

· 1 small white onion, finely diced

· 1 small red bell pepper, finely diced

· 2 cloves garlic, minced

· 1 teaspoon ground cumin

· 1 teaspoon chili powder

· 1/2 teaspoon paprika

· 1/4 teaspoon salt

· 1 cup diced tomatoes (canned or fresh)

· 1 1/2 cups vegetable broth

· 1/4 cup chopped fresh cilantro (optional)


· Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.

· Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper and sauté until the vegetables are soft and translucent, about 5 minutes.

· Add the garlic, cumin, chili powder, paprika, and salt, and stir until fragrant, about 30 seconds.

· Add the rice and stir until it is well coated with the spices and vegetables.

· Add the diced tomatoes and vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.

· Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.

· Fluff the rice with a fork and stir in the chopped cilantro, if using. Serve the rice hot.

tips and tricks for making this vegan Mexican rice recipe:

· If you want to add some extra flavor to the rice, you can try substituting some of the vegetable broth with tomato juice or tomato sauce.

· For a little extra protein and texture, you can stir in some cooked black beans or lentils into the rice before serving.

· If you like your Mexican rice a little spicier, feel free to add a diced jalapeno pepper or some extra chili powder to the mixture.

· If you don't have any fresh cilantro on hand, you can use a tablespoon of dried cilantro instead, or omit it altogether.

· If you want to make the recipe a little more colorful, you can add some diced carrots, zucchini, or other vegetables to the mixture along with the onions and bell peppers.

· last but not least, remember to always use a timer when cooking rice! Nothing ruins a good batch of Mexican rice faster than overcooked, mushy grains.

I hope these tips and tricks help you make the perfect vegan Mexican rice! Buen Provecho!

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