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easy vegetarian vegan mexican rice recipe - healthy spanish rice in a stock pot
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5 from 6 votes

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 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 228kcal
Author: Anjali Shah



  • 1 red onion chopped
  • 2 cups long grain brown rice 400 grams
  • 2 cups water or vegetable broth 500 ml
  • 1 8oz can diced or crushed tomatoes 400 grams
  • 2 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green jalapeno pepper seeded and diced, optional
  • ½ cup corn 80 grams
  • 2 tbsp olive oil 30 ml
  • 2 tsp salt or more (to taste)
  • 1 tsp paprika
  • 1 tsp cumin
  • lime & cilantro for topping optional


  • 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