This flavorful side dish is so good you’ll think it came from the best restaurant in town. It did—your kitchen!
You can never have enough good rice recipes. And if you are anything like me, you can never have enough Mexican food recipes. Since I started Meatless Monday and worked my way to a few plant-based meals each week, I’m always looking for great new vegan recipes. This vegan Mexican rice leads the way in flavor, simplicity, and versatility.
Instead of hitting a fast-food drive-thru for a burrito packed with beans and rice, you can make this dish at home for less money and more taste. This Mexican rice delivers deep savoriness from the onions, garlic, and vegetable broth, plus an earthiness from the tomato sauce. The cumin and chili powder bring in a little mild spice, and the fresh acidity of lime juice balances everything out.
Another benefit of making this rice is that you can easily double or triple the recipe depending on how many people you feed and how many additional meals you want to get from it. For example, in addition to stuffing it into burritos and tacos, you can add it to salads or use it on nachos. The options are endless, and the meals will all be delicious.
Mexican rice vs. Spanish rice
Mexican rice—sometimes called arroz rojo or “red rice”—is a staple in Mexican cuisine, known for its warm, savory flavor and vibrant reddish color. It’s typically made like this recipe, by sautéing white rice with onion and garlic, then simmering it in tomato sauce or broth and seasoning with spices like cumin and chili powder. This gives the rice its signature color and a subtle, earthy heat.
Spanish rice, on the other hand, is often associated with Spanish or Spanish-influenced cuisines and is distinct for its use of saffron, a prized spice that infuses the rice with a brilliant yellow hue and a delicate, floral flavor. Spanish rice recipes may also include ingredients like bell pepper, peas, and sometimes seafood or meats, especially in classic dishes like paella.
How do I store leftovers?
After Mexican rice reaches room temperature, refrigerate it for up to 4 days in an airtight container. Once chilled, it can be frozen for up to 3 months. Thaw overnight in the fridge. Reheat in the microwave in 30-second intervals, on the stovetop over low heat for 5-7 minutes, or in a 300°F oven, covered with foil, for 20-30 minutes. Add a splash of water or broth to moisten your rice if it dries out.
Serving suggestions
Serve vegan Mexican rice alongside plant-based mains, like Vegan Crab Cakes, Vegan Curry, or this Mexican Sweet Potato Noodles Wrap With Vegan Cheese Sauce. For dessert, whip up this delightful Vegan Key Lime Pie.
Ingredients
- 1 cup long-grain white rice
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 2 cups vegetable broth
- 1/4 cup tomato sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt to taste
- Juice from 1 lime plus lime wedges for serving
- 2 tablespoons fresh cilantro chopped, optional
Instructions
- Rinse the rice in cold water until the water runs clear. In a large pan, heat the olive oil over medium heat, then add the diced onion and minced garlic. Sauté until they soften, around 3-4 minutes .
- Add the rinsed rice to the pan and toast lightly until fragrant, about 2 minutes. Stir in the vegetable broth, tomato sauce, ground cumin, chili powder, and salt.
- Bring the mixture to a boil. Cover the pan, lower the heat, and allow it to simmer until the liquid is absorbed and the rice becomes tender, about 17-20 minutes.
- Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and gently mix in lime juice.
- Transfer rice to a serving dish, garnish with cilantro and lime wedges, if preferred. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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