Vegan Mexican Rice

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 02/8/23
Vegan Mexican rice
Photo by J. Hackett
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
178 Calories
10g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 178
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 917mg 40%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 3g
Vitamin C 16mg 82%
Calcium 56mg 4%
Iron 2mg 8%
Potassium 286mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetarian and vegan Mexican rice recipe is a simple take on a traditional Mexican food dish that is easy to prepare and needs no special ingredients. First, the rice is lightly toasted with garlic, onions, and lots of other spices, then slowly simmered with tomatoes, absorbing all of their liquid to become deliciously flavorful. You can use either canned or fresh chopped tomatoes in this recipe. 

Mexican rice is a great start to a vegetarian Mexican meal and is also a simple and easy gluten-free vegan dinner idea.

Ingredients

  • 1 onion, finely diced

  • 3 cloves garlic, minced

  • 1/4 cup olive oil

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups white rice

  • 3 cups diced tomatoes, not drained, or pureed tomatoes

  • 2 teaspoons salt

  • 1 1/2 cups water, or vegetable broth

Steps to Make It

  1. In a large skillet or frying pan over medium heat, sauté the diced onions and the minced garlic in the olive oil for about 3 to 5 minutes, or just until the onions are starting to turn soft.

  2. Add in the ground ginger, coriander, cloves, and fresh ground black pepper and stir to combine well.

  3. Add the rice and stir for just a minute, in order to coat the rice evenly and well with the spices.

  4. Add in the tomatoes, salt, and water or vegetable broth and stir to combine. Bring to a low simmer, then cover the pan and allow to simmer over low heat for about 30 minutes, or until liquid is absorbed and the rice is completely done cooking.

  5. Use this delicious rice to fill up a vegetarian burrito, serve it alongside some homemade refried beans, top it off with some fresh cilantro or enjoy it as it is for a simple side dish to just about any meal.