This Vegan Rice-a-Roni recipe tastes like the real deal, but is made with 100% vegan…
Simple Vegan Mexican Rice
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
This Simple Vegan Mexican Rice is made with simple ingredients and tastes just like authentic Mexican rice from a restaurant. Perfect side dish!
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
*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead. The type of broth you use will determine if you need to add salt at the end.
Servings: 2 cups
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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!
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.