Vegan Mexican Rice Recipe With Vegetables

Arroz Rojo Recipe: Authentic and Healthy Mexican Red Rice

Vegan Mexican Rice Recipe With Vegetables

This vegan Mexican rice with vegetables recipe is fluffy, flavorful, and easy to make in one pot. It’s perfect for tacos, burrito bowls, beans, and simple weeknight meals.

Prep Time: 10

Cook Time: 17

Total Time: 37

Course: Side Dish

Cuisine: Mexican

Servings: servings

Author: Julie Gaeta

Ingredients

2 cups long-grain white rice I use Basmati or Jasmine
1-2 tablespoons olive oil or avocado oil, depending on your preference, see Notes
2 medium plum tomatoes OR 3 small Roma
3 ¾ cups water OR low-sodium vegetable broth (omit bouillon if using broth)
2 vegan bouillon cubes
½ small onion white or yellow, optional
1 teaspoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
¼ teaspoon cayenne optional, adjust for spice level
1 (10) ounce bag frozen vegetables frozen carrots, peas, and corn OR 1-1½ cups fresh diced vegetables (See Notes)

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Instructions

Measure the spices into a small bowl and cut the onion in half. Blend the tomatoes with water until smooth, then set aside.
Heat oil in a large saucepan over medium heat. Once the oil is hot (but not smoking), add the rice and sauté until lightly golden (about 3-5 minutes), stirring frequently, so it doesn't burn. It should be lightly golden and smell nutty.
Carefully pour the blended tomato mixture into the saucepan. Add bouillon cubes, seasonings, the halved onion, and any fresh diced vegetables if using. Stir gently to combine.
Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a low, gentle boil. Cover the saucepan with a tight-fitting lid and let it cook for 17 minutes. Do not lift the lid or stir while it cooks.
Remove the saucepan from the heat. Keep the lid on and let it sit for 10 minutes.
Remove the lid and fluff the rice gently with a fork. If using frozen vegetables, add them now and gently fold them into the rice. Taste and adjust seasoning if needed.

Notes

Vegetable timing: Frozen peas, carrots, and corn can be folded in at the end. Fresh vegetables like carrots, onions, bell peppers, green beans, zucchini, or tomatoes should be added before simmering.
Oil: I usually use 1 tablespoon, which works great and keeps the rice light. You can use 2 tablespoons if you prefer slightly richer rice, but it isn’t necessary.
Oil-free option: Toast the rice in a dry pan over slightly lower heat, stirring frequently so it doesn’t burn. The texture will be different, but it still turns out delicious.
Bouillon: I like Not-Chick’n, which gives the rice a savory depth similar to traditional Mexican rice.
Rest the rice: Let the rice sit covered for 10 minutes after cooking so the grains finish steaming and stay fluffy.
Taste the rice before serving. Some bouillons are saltier than others. Give the rice a quick taste after fluffing and add a pinch of salt or a squeeze of lime if needed. Onion: You can leave the onion in or remove it, depending on your preference.

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