Simple Vegan Mexican Rice
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This Simple Vegan Mexican Rice is made with simple ingredients and tastes just like authentic Mexican rice from a restaurant. Perfect side dish!
I have spent a longgggggg time trying to get this recipe just right. The ingredients are simple, but finding the perfect combination of them can be tricky. But, I can finally say that I have the BEST vegan Mexican rice recipe for you!
How to make Simple Vegan Mexican Rice
Making this rice is beyond easy and a perfect beginner recipe.
You will melt some vegan butter in a pan and then add rice. You want to use a long-grain rice like Basmati or Jasmine. I went with Basmati. Add some chopped garlic and stir, stir, stir. You want the rice and garlic to get toasted but not burn!
Once you smell that toasty goodness, add the broth (I went with my favorite vegan chicken broth), tomato sauce and cumin. That’s it! Just bring it to a boil, cover and lower the heat. Once all of the liquid is absorbed you are ready to eat. Just give the rice once last fluff with a fork and taste it to see if you need to add salt. Seriously easy.
What to serve Simple Vegan Mexican Rice with
You have lots of options when it comes to serving this rice. You could use it in a Taco Bowl, serve it alongside some Vegan Enchiladas or as a side to your favorite Vegan Tacos.
You could also make it into a plate with Marinated Pinto Beans, greens and Jalapeño Cilantro Sauce.
Simple Vegan Mexican Rice
Ingredients
- 2 tbsp vegan butter
- 1 cup long-grain rice I used Basmati rice
- 2 cloves garlic diced
- 2 cups broth*
- 1/4 cup tomato sauce
- 1/2 tsp cumin
- salt if needed
Instructions
- Melt butter in a pan over medium-high heat. Add rice and garlic and lower heat to medium. Cook until rice smells toasted (approx 2-3 minutes), stirring frequently so it doesn't burn.
- Add the broth, tomato sauce and cumin to the pan. Bring to a boil. Cover and lower heat.
- Cook for 15-20 minutes, or until all of the liquid is absorbed. Fluff the rice with a fork. Taste and add salt if needed.
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Hiya,
When you say tomato sauce, do you mean tomato puree?
Yes – the can will usually say “tomato sauce” on it.
This was excellent and super easy! I used Better than Boullion ” no chicken” flavour. Cooked rice ( basmati) around 25 minutes on low to absorb liquid. New fave. Thank you!!!
Yes! Better than Bouillon is my fave! So glad you liked this!
Why do you call this vegan when you use chicken broth?
Can you send another link of the broth you use? It isn’t working when I click it.
Thank you
The link seems to be working for me – it might be the browser you are using.
Great recipe!! Whole family enjoyed it. This will be my regular now on taco night.
This is a fantastic recipe. I’ve made it twice now, using a cast iron pan. Easy to make and easy cleanup. And the taste is just wonderful. Takes me right back to my youth when I worked at a taco restaurant. I could never get the rice right on my own… until now! I am so grateful! Thank you.
Everyone in my family loved this recipe! I accidentally used 1 lb of rice instead of one cup so I had to adjust the rest of the ingredients. That just means we have leftovers and no one’s mad about that!
Haha – plenty of leftovers! So glad you liked it!
Love all your recipes, but was looking for a quick rice to use in vegan taco bowls. This recipe was amazing. How do I know? The teen boys ate multiple servings. Thank you, thank you! Anything to keep the kiddos well fed!
So glad it was a hit!!!
Super easy recipe and so delicious! Tastes like restaurant rice.
This rice recipe was delicious!! I’ve always wanted to make some rice not from a box that was tasty, this it!! Thank you so cub for sharing!!
I have to compliment this fantastic recipe. I’ve been looking for a Mexican Restaurant style rice forever and this is perfect!! I added chopped carrots and green peas and I we felt like we had restaurant take out it is so good! Thank you!! 🙂
Simple, quick, and delicious. Thank you for an outstanding recipe that I will certainly utilize when I’m craving some rice and beans!
Thanks so much Cas!
I was looking for a simple vegan rice recipe for a potluck at the school. One of thr teachers is vegan so I wanted her to be able to eat it as well. So glad I found this one! I just had a question. If I wanted to add frozen peas and carrots, how would I need to tweak the recipe? Thanks
Hi Brenda – I would just add them when you add the broth. That way they will cook with the rice!
Been searching high and low for a rice recipe and I am so happy I found it here. It’s soooo simple to make and it came out absolutely delicious! I know for sure that this will be a staple in my house! Thanks, Rene! Another amazing recipe in the books!
Hi Fatima – so glad you liked it!!!
This simple recipe really is simple. It has a nice flavor that I was looking for. I used my homemade vegetable broth. Thanks for sharing your recipe!
So glad you liked it! And homemade broth sounds great!
Any way to make this with brown rice?
I haven’t tried it with brown rice. It should work, but since I haven’t tried it, I don’t know for sure. Let me know if you try it out!
I just tried it with brown rice, and the only difference is the cook time; 40 minutes instead of 20.
Thanks for sharing! 🤗
Delicious and so easy. I needed to add more water/broth (or a little less rice) because my rice did not get quite done – but that is easily accomplished. This was a great recipe! We ate it with your Vegan beans, rice, mixed greens and quesadilla recipe/meal 🙂
Yay! So glad you liked it!
I’m a mexican and I don’t know how ro prepare this rice, because, as you said, it’s tricky. I will prepare with your recipe and I know I could do it. Thanks a lot.