Vegan Mexican Rice
White rice gets a delicious makeover in this vegan Mexican rice recipe. Simple ingredients like bell peppers, tomatoes, and vegetable broth add plenty of flavor! Make it into a burrito bowl or serve it alongside tacos for a delicious dinner the whole family will love.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 228kcal
Heat 2 tbsp of olive oil in a pot over medium heat.
Add the chopped onion and saute for 3 minutes until translucent. Add the garlic, bell peppers, jalapeno pepper and cook for another 2 minutes until fragrant.
Add the rice, paprika, cumin and salt and mix until well combined.
Add the water and diced tomatoes and bring to a boil. Then lower to medium heat and let it simmer for 30-40 minutes until the rice is tender and all the liquid is absorbed.
Once the rice is cooked, take off the heat and add in the corn and chopped cilantro. Mix until combined.
Serve with lime wedges and fresh cilantro.
- For best results, use any variety of long-grain rice. Short-grain rice has a higher starch content and needs less water.
- Two cups of rice makes approx. six cups of cooked rice.
- You don't have to rinse your rice for this recipe.
- Let this dish rest for a few minutes before serving. This will give you the fluffy rice you're looking for!
- To reheat, microwave or warm it up on the stove.
- Top with fresh avocado and cilantro.
- Add extra protein - add more beans (black, kidney, pinto all work), crumbled tofu or tempeh, or shredded chicken (if you’re not vegan or vegetarian).
- Serve this rice with all of your favorite Mexican recipes!
Serving: 1cup | Calories: 228kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 593mg | Potassium: 221mg | Fiber: 3g | Sugar: 2g