Vegan Mexican Rice is so damn delicious and perfect for your lazy dinner. This quick, easy, and one-pot rice dish takes less than 30 minutes.
What Is Mexican Rice?
A bowl of good Mexican rice is necessary if you love Mexican food. In Mexican rice, rice is infused and cooked with a dominating tomato flavor along with onion, garlic, cumin, and chili, which adds flavor to the simple dish. Mexican rice is a great side dish with tacos, fajitas, burritos, etc. Here is a collection of yummy vegan Mexican recipes for you.
Vegan Mexican Rice
This Mexican rice is vegan and scrumptious. It's a wholesome meal with lots of veggies added to it. So, if you are looking for a quick one-pot meal, this is one of the best.
Normally, in restaurants, they cook rice in chicken broth for flavor. But here in my vegan Mexican rice, we are replacing it with vegetable broth. If you don't have homemade vegetable broth, use vegetable broth powder to make broth.
This Vegan Mexican Rice is easy to prepare with a few ingredients. Veggies are optional, and you can skip them too. The main ingredients are tomatoes, corn kernels, and jalapeno pepper.
If you have beans, you can add them to your rice. I didn't have the beans at my place. So I skipped it. But the flavor is awesome, then, also. You may add canned beans like black, red, or a mix of beans to your rice.
How To Make Vegan Mexican Rice?
Ingredients:-
All detailed quantities of the mentioned ingredients are in the ingredients list.
Basmati Rice - This typically comes as long-grain rice. Long grains go nice for Mexican rice. Small grains may get mushy rice.
Tomatoes - Tomatoes have a special place in Mexican cuisine. So add a can of fire-roasted tomatoes. Take some chopped tomatoes for bites, but it's optional.
Tomato puree + Tomato chunks = Extra flavors
Onion, garlic, and jalapeno - These add flavor to the rice. Fresh ones are the best, but you can replace them with garlic or onion powder. Deseed the jalapeno and chop it into small pieces.
Salt & pepper - Salt and pepper are essential ingredients. Taste the broth for additional salt quantity.
Paprika/ Cayenne pepper - If you love little spicy food, add a pinch of cayenne pepper or paprika.
Ground Cumin - It adds a pleasant earthy flavor to the dish.
Vegetables - carrots, beans, and corn. (However, carrots and beans are optional.)
Vegetable broth - vegetable broth or stock. Check for salt if the broth is in it before adding them further.
The ratio of rice to the broth - If you make this on a stovetop, the ratio of rice to broth will be one part rice to 1.5 part water, and for the instant pot, it's 1:1.
Instructions for Stovetop Method -
Heat oil in a deep pan or Dutch oven. Consider a heavy bottom pot for the dish. Add chopped garlic, onion, and jalapeno peppers. Saute for 2 minutes.
Add rinsed rice and sautรฉ for 3 - 4 minutes on high flame. Now add chopped veggies along with corn and give it a nice stir.
Next, add canned tomatoes/ puree and the chopped tomatoes/ salsa. Add the vegetable broth to the pot and stir to mix. Then, season with salt & pepper as taste. Add ground cumin and paprika. However, cumin brings a subtleness and pleasant flavor to vegan Mexican rice.
Cover the pot with a lid and simmer for around 15 minutes on low flame. Be sure the heat is low. Stir once halfway to ensure it's cooking evenly and not sticking at the bottom.
Check with a fork if the rice is fluffy and cooked. Once cooked, turn off the heat. Don't open it and let it rest for another 5 minutes. Then garnish with finely chopped fresh cilantro leaves.
Fluff it with a fork once done. Drizzle some more lime juice as taste (optional) and serve hot.
Instant Pot Mexican Rice
Start the instant pot on sautรฉ mode. Add oil, and once it's hot, add garlic and onions. Saute for 2 minutes, add rinsed rice and saute for another 2 - 3 minutes.
Add diced vegetables, salt, pepper, paprika (optional), ground cumin (optional). Give them all a nice stir. Add tomatoes (canned/ pureed/ diced/ salsa) and vegetable broth.
Close the lid of the instant pot. Seal the pressure valve. Set the high pressure on the manual for 5 minutes. Allow natural pressure release for 5 minutes. Then, do a quick release for rest. Once the pressure is released, open the lid of the instant pot.
Fluff the rice with the help of a fork. Garnish with lots of finely chopped cilantro leaves.
Storage & Leftover
This rice stays suitable for up to 5 days when stored correctly in an air-tight container in the refrigerator. Ensure the rice is cooled down to room temperature before storing it. This is freezer-friendly, too. Transfer the rice to a microwave-safe dish to reheat and heat for 1 - 2 minutes. You can add them to a pot and reheat them in low heat for 2 - 3 minutes or until it's warm enough to eat.
Frequently Asked Questions
What to serve with vegan Mexican rice?
There are a lot of things you can pair up with your vegan Mexican rice, like pico-de-gallo, mango salsa (on summer days), Southwestern salad, tofu fajitas, buffalo cauliflower tacos, potato soft tacos, chile verde, tortilla soup, refried beans, red beans, vegan quesadillas, guacamole, or with any other soups. You can pair it up with roasted vegetables, Mexican potatoes, simple fajita veggies, and a salad.
If you like this recipe, also read Mexican Lentils Soup.
Which type of rice is used in Mexican rice?
Long-grain rice is commonly used in authentic Mexican rice. However, you can also use basmati rice. Small-grain rice may turn soggy. This fluffy rice with lots of added veggies is just delicious.
Do I need to rinse the rice before adding it to the pot?
You may skip the step of rinsing and cleaning the rice. I rinse my rice before cooking to remove dirt, chemicals, and impurities.
Other Similar Recipes
Recipe Card for Vegan Mexican Rice
Vegan Mexican Rice
Equipment
Ingredients
- 4 - 5 tbsp olive oil extra virgin
- 1 cup rice long grain basmati
- 5 - 6 tomatoes roasted & pureed (or 14-ounce can)
- 2 tomatoes diced
- 1 onion finely chopped
- 4 pods garlic finely chopped
- 2 cups vegetable broth (1 cup if making in instant pot)
- 1 tsp salt or to taste
- ยผ tsp black pepper freshly crushed
- ยผ cup corn kernels
- 1 jalapeno (deseeded & diced) sub- any pepper or green chili
- 1 carrot diced (optional)
- ยผ cup green beans diced (optional)
Optional Spices
- 1 tsp ground cumin
- ยผ tsp cayenne pepper or paprika
For Garnish
- ยผ cup chopped cilantro leaves for garnishing
- 1 tbsp lime juice as taste
Instructions
- Wash rice thoroughly.
- Then drain out from water and allow it to air dry.
- Heat oil in a heavy bottom pan or in a Dutch oven
- Add chopped garlic, onion, jalapeno.
- Saute for a minute on medium heat till onion becomes translucent.
- Add rice (rinsed or not) to the pot and saute on high flame for 2 - 3 minutes stirring in between.
- Add chopped carrots, beans, tomatoes to the pot/ pan.
- Add ground cumin and paprika/ cayenne pepper now if you are adding them.
- And stir them all to mix.
- Then add canned/ pureed tomatoes.
- Add vegetable broth to the rice in pot.
- Season with salt pepper as per taste.
- Close the lid of the pot and simmer on low flame for 15 minutes.
- In the halfway stir once to avoid sticking at the bottom of the pot.
- After 15 minutes open the lid and check with a fork if the rice is cooked or not.
- If any liquid is still at the base of the pot, close the lid again and cook for another 3 - 4 minutes on low flame till all liquid is absorbed completely.
- Once cooked turn off the gas but don't open the lid immediately. Let it rest covered for 5 minutes and then open the lid.
- Garnish with freshly chopped cilantro leaves and drizzle some lime juice. Stir and serve hot.
Instant Pot Mexican Rice
- Start the instant pot on sautรฉ mode.
- Now add oil and once it's hot, add garlic and onions.
- Saute for 2 minutes and then add rinsed rice and saute for another 2 - 3 minutes.
- Add diced vegetables, salt, pepper, cayenne pepper, or paprika. Give it a nice stir.
- Add tomatoes followed by vegetable broth.
- Close the lid of the instant pot.
- Seal the pressure valve. Set to high pressure on manual for 5 minutes.
- Allow natural pressure release for 5 minutes. Then do quick release for rest.
- Fluff the rice with help of a fork.
- Garnish with lots of finely chopped cilantro leaves.
Video
Notes
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COLLEEN E
Your recipe does not say how much rice to use.
Ipsa Faujdar
It's there dear in the recipe card.
Amanda
When do you add the broth if making on the stove top?
Ipsa Faujdar
after adding veggies, sautรฉ rice and veggies for 3 minutes and then add broth and simmer.
Marci
Can short grain basmati rice be used instead of long grain?
Ipsa Faujdar
Yes, cooking time may vary with the type of rice.