Vegan Mexican Rice
Brighten up your dinner table with this flavor-packed Vegan Mexican Rice, a wholesome twist on a classic favorite. This one-pot wonder is made with long-grain white rice simmered to perfection in a rich blend of tomato sauce, vegetable broth, and aromatic spices like cumin and chili powder, giving it a smoky, savory depth. Diced carrots and vibrant green peas add pops of color and texture, while fresh cilantro and a squeeze of lime juice elevate the dish with a refreshing zing. Perfect as a side dish for tacos, enchiladas, or your favorite plant-based main, this vegan Mexican rice is both satisfying and easy to prepare, ready in just 40 minutes. Whether you're hosting a fiesta or meal prepping for the week, this versatile recipe is a must-try for anyone craving a healthy, comforting dish. Keywords: vegan Mexican rice, easy Mexican side dish, flavorful vegan rice recipe, plant-based Mexican cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups long grain white rice
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 cup diced carrots
- 0.5 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rice to the pan and cook for 3-4 minutes, stirring frequently, until the rice is lightly toasted.
In a separate bowl, mix the vegetable broth, tomato paste, and tomato sauce until well combined.
Pour the broth mixture over the rice. Add the cumin, chili powder, diced carrots, salt, and black pepper.
Stir to combine, then bring to a boil. Cover and reduce the heat to low, letting it simmer for about 20 minutes.
After 20 minutes, add the frozen peas atop the rice mixture, but do not stir. Cover and let cook for another 5 minutes.
Turn off the heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the flavors.
Fluff the rice with a fork, stir in the chopped cilantro and lime juice, and adjust the seasoning if necessary.
Serve warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 41.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3338 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
