Vegan Mexican Rice

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This vegan Mexican rice is my go-to for a quick, colorful meal that my kids are excited to eat. The combination of long grain rice, fresh tomatoes, and bright cilantro makes it flavorful and vibrant. I cook it in about an hour and it comes out fluffy, lightly spiced, and perfect as a side or main.

Simple, one-pot dishes work best for me, especially as a busy mom who needs meals that are easy to put together or prepare in advance. My family loves plain, regular rice, much like my Mexican rice casserole which is flavorful, easy to make, and naturally vegan and gluten-free. Long grain rice simmers with bell peppers, tomatoes, garlic, and spices to create a quick, satisfying side.

As a wife who runs the kitchen, I enjoy this vegan Mexican rice because it is budget-friendly, filling, and perfect as a base for burrito bowls or a side for tacos. I make a big batch to store in the fridge or freezer for easy meals all week. For another quick and flavorful option, I also like making this rice cooker cilantro lime rice, which pairs well with many Mexican dishes. Try both for your next meal and see how quickly they get eaten.

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🥘 Ingredients

Here are the simple ingredients I used for this vegetarian Mexican rice.

Red Onion: I use red onions for the spicy flavor that mellows once cooked but white or yellow onions work well for this Mexican vegetable rice too.

Rice: I use any long grain rice like basmati or jasmine though I prefer brown rice for the extra nutrients and fiber. I avoid short-grain rice because the liquid ratio will not be right for the texture.

Vegetable Broth: I use vegetable stock to add a ton of flavor with just one ingredient and I choose reduced-sodium versions to keep it healthy. If I am not cooking for a vegetarian guest I sometimes use chicken broth instead.

Tomatoes: I use canned crushed tomatoes to add sweetness and acidity but tomato paste or puree also works for this vegan Mexican rice.

Garlic Cloves: I mince fresh garlic myself or use pre-minced garlic from a jar when I am in a hurry to get dinner on the table.

Bell Peppers: I prefer yellow and red bell peppers because they are sweeter than green ones but any variety works well in this dish.

Jalapeno: I include jalapeno for a spicy kick but I omit it if I am serving people who do not like heat or I use a poblano pepper for a milder flavor.

Corn: I add corn because it is naturally sweet and provides a nice texture that my kids enjoy in this red rice.

Olive Oil: I use olive oil to saute the vegetables but any neutral-flavored oil like vegetable oil works just as well if that is what I have on hand.

Seasoning: I season the rice with a combination of salt and ground cumin and paprika while adding chili powder if I want even more heat.

Substitutions

Onions: I substitute any other variety of onions that I prefer or happen to already have on hand. Green onions are a great way to add a pop of color to this Mexican rice recipe.

Tomatoes: I dice up fresh tomatoes from my fridge instead of using canned tomatoes if I have plenty of them ready to use.

Garlic: I prefer to use minced cloves but I use garlic powder instead if I am short on time and need to get the meal finished.

Bell Peppers: I believe fresh is always best but I use the frozen variety too by thawing them in a colander briefly to remove excess moisture.

Jalapeno Pepper: I use jarred jalapenos that are already sliced or diced to save time during the preparation of the meal.

🔪 How To Make

Here are the steps on how I make this easy vegan rice recipe. 

Sauté Vegetables: I start by heating the vegetable oil in a medium pot over medium heat. I add the onion and saute for 3 minutes before adding the bell peppers, garlic and jalapeno peppers. I let the vegetables cook for 2 more minutes so the flavors begin to blend together.

Add Rice and Seasoning: I add the rice and spices to the pot and then mix everything together until the ingredients are fully combined.

Simmer Rice: I add the cold water and tomatoes, then bring the mixture to a boil. I lower the heat and let it simmer on low until the rice is tender and all the liquid is absorbed.

Remove From Heat: I take the pot of rice off the heat, then add the corn and cilantro. I mix everything until it is well combined.

Serve: I enjoy this easy rice side dish with freshly squeezed lime juice, a few lime wedges, and a sprinkle of cilantro!

📖 Variations

I like to change up my Mexican rice with different add-ins and flavors for each meal.

Cheesy Veggie Mix: I add 1/2 cup of vegan cheese and 1 cup of roasted vegetables to my Mexican rice. I stir everything together until it is warm and cheesy.

Corn and Pepper: I add 1 cup of corn and one diced bell pepper to my cooked rice. I stir it until the vegetables are evenly combined and warm.

Lime and Cilantro: I squeeze the juice of 1 lime over the rice and sprinkle 1/4 cup of chopped cilantro. I mix it gently to keep the flavors fresh and vibrant. This one is my favorite!

🍽 Serving Suggestions

I love serving this flavorful vegetable Mexican rice as a base for proteins and vegetables, topping it in a bowl with vegan chorizo, sauteed veggies, or Instant Pot chili mac.

The other day, I made this vegan Mexican rice as a side to go with Mexican vegetarian black bean flautas. It added a colorful, flavorful touch that made the meal special, and it paired perfectly with the hearty pinto bean casserole I served alongside.

🧊 Storage Directions

Refrigeration: After the rice cools to room temperature, I transfer the leftovers to an airtight container and store them in the fridge for 4 to 5 days.

Reheating: I reheat this Mexican rice with vegetables in the microwave in short intervals until it reaches the temperature I want. I also like returning it to the stovetop to warm it gently over low heat.

Freezing: I place the rice in a sealed container and freeze it for up to 3 months.

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