Vegan Mexican Rice Recipe

Vegan Mexican Rice Recipe

This vegan Mexican rice can be cooked in 25 mins! This Vegan Mexican Rice recipe is perfect for meal prep and you can make it easily in one pot.

The best part is that it uses budget-friendly ingredients that are easy to find anywhere and you can also alter it based on your preferences.

Recipe for Vegan Mexican Rice

Recipe for Vegan Mexican Rice

Mexican rice, also known as “arroz rojo” or “Spanish rice,” is a popular and flavourful dish in Mexican cuisine. It is a traditional side dish that accompanies many Mexican meals and is made from rice that is sautéed with various ingredients to create a rich and aromatic flavour profile.

Making Mexican rice vegan is quite simple. Instead of using animal-based stock, we used vegetable stock. All other ingredients generally used to make Mexican rice happen to already be vegan! So this is a really easy and simple dish to make vegan.


Once you make this, you can store it in your fridge for up to 4-5 days to enjoy throughout the week. You can also easily freeze it so this is the perfect meal prep recipe.

Cheap Lazy Vegan Mexican Rice
Vegan Mexican rice with vegetables and seasoning

Ingredients

  • Rice
  • Oil
  • Onion
  • Tomato Sauce
  • Vegetable Bouillon
  • Garlic powder
  • Chili powder
  • Frozen veggies
  • Black Beans
  • Lime or Lemon

This recipe is vegan, dairy-free, nut-free, soy-free and gluten-free.

How To Make Mexican Rice (Vegan)

Prepare your Mexican rice by making your cooked rice or heating up leftovers. Make your rice accordingly: Rinse and drain the 2 cups of dry long-grain white rice to remove excess starch.

In a pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté until it becomes translucent and aromatic.

Add the rice to the pot and saute for a couple of minutes.

Add water, tomato sauce, Better Than Bouillon, garlic powder and chilli powder. Stir well.

Incorporate frozen veggies or green peas and black beans into the pot. Bring to a boil.

Once boiling, turn the heat down to a medium-low. Cover and simmer for about 20 minutes or until the rice has cooked and absorbed all the liquid.

Remove from heat, uncover and cool for about 5-10 minutes.

Add either fresh lime juice or lemon juice to enhance the flavours.

Optionally fold in finely chopped cilantro for an added burst of freshness.

Add salt & pepper to taste and enjoy! Keep in a tightly sealed container in the fridge for up to 4-5 days or in the freezer for up to one month.

Vegan Mexican Rice

Vegan Mexican Rice

This vegan Mexican rice can be cooked in 25 mins! This Vegan Mexican Rice recipe is perfect for meal prep and you can make it easily in one pot.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: Rice
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 8
Calories: 244kcal

Equipment

  • Large Pot or Dutch Oven
  • Knife & Cutting Board
  • Spatula

Ingredients

  • 2 cups Rice dry long grain white rice, rinsed & drained
  • 2 tbsp Oil
  • 1/2 Onion diced
  • 4 cups Water
  • 1/2 cup Tomato sauce
  • 1 cube Vegetable bouillon or 1 tbsp Better Than Bouillon
  • 1 tbsp Garlic Powder
  • 1 tsp Chili Powder optional
  • 1 cup Frozen Vegetables diced
  • 1/2 can black beans rinsed & drained
  • 1 Lime Juiced or 1/2 lemon
  • 1/2 cup Cilantro chopped finely, optional

Instructions

  • To prepare your Mexican rice, rinse and drain the 2 cups of dry long grain white rice to remove excess starch.
  • In a pot or dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté until it becomes translucent and aromatic.
  • Add the rice into the pot and saute for a couple of minutes.
  • Add water, tomato sauce, Better Than Bouillon, garlic powder and chilli powder. Stir well.
  • Incorporate frozen veggies or green peas and black beans into the pot. Bring to a boil.
  • Once boiling, turn the heat down to a medium-low. Cover and simmer for about 20 minutes or until the rice has cooked and absorbed all the liquid.
  • Remove from heat, uncover and cool for about 5-10 minutes.
  • Add either fresh lime juice or lemon juice to enhance the flavours.
  • Optionally fold in finely chopped cilantro for an added burst of freshness.
  • Add salt & pepper to taste and enjoy! Keep in a tightly sealed container in the fridge for up to 4-5 days or in the freezer for up to one month.

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1303IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg

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2 thoughts on “Vegan Mexican Rice Recipe”

  1. 5 stars
    I made this today and it was simple and yummy. Love how there aren’t many dishes to do! Perfect to make in advance. Now I have rice for the next few days

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