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Bowl of vibrant Mexican vegan rice topped with fresh herbs and vegetables.

Vegan Mexican Rice

A vibrant and flavorful dish combining fragrant spices, juicy tomatoes, and fluffy rice, perfect for a hearty, plant-based meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups white rice (long grain) Provides a fluffy base that soaks up flavors.
  • 3 tablespoons olive oil Adds smooth texture and aroma.
  • 1 can (10 oz.) diced tomatoes with chilies Adds heat and color.
  • 1 medium white onion Adds depth of flavor.
  • 4 cloves garlic Infuses a savory note.
  • 2 cups no chicken or vegetable broth Enhances taste and moisture.
  • 1.5 teaspoons salt Essential for balancing flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Rinse the rice in a colander under cold water for several minutes and allow it to drain.
Sauté the Rice
  1. In a large oven-safe pot, heat olive oil over medium heat and sauté the rinsed rice, stirring frequently, until the grains turn opaque white, about 7-8 minutes.
Blend the Ingredients
  1. Blend the broth, onion, garlic, diced tomatoes, and salt until smooth. Pour this mixture over the sautéed rice and stir well.
Bake the Rice
  1. Bring the mixture to a boil over medium heat without a lid. Once boiling, cover and transfer to the oven. Bake for 30-35 minutes, stirring halfway through.
Instant Pot Method
  1. Set the Instant Pot to Saute mode, add olive oil, and sauté the rinsed rice for about 5 minutes. Add the blended mixture, stir, and switch to Manual-Low Pressure mode for 12 minutes. Allow natural release for 10 minutes, then fluff the rice with a fork.

Notes

For best flavor, use homemade vegetable broth. Add jalapeños for spice. Fresh cilantro makes a great garnish.