This vegan Mexican rice is easy to make, made with pantry staples. It’s perfect for burritos, a taco bowl, or whatever your Mexican rice needs are.
I love rice, rice of all kinds.
It’s just about the perfect side dish; you can dress it up or tone it down.
It’s great when you feel sick and need something bland, and it’s great when you want to spice it up and add flavor to a dish.
This Mexican rice is the perfect side dish to whatever Mexican cuisine dish you are having.
It’s not overly powerful, so it doesn’t take away from whatever dish you are serving it with.
Our favorite way of eating this rice is in a burrito or burrito bowls.
Sometimes my kids try to pull the rice burrito trick, like a tortilla with only rice in it- it doesn’t fly around here.
They, by all means, can have at it after they have had one burrito with some beans added. Or you’ll find my children just eating this rice straight from the bowl.
It’s perfect for kids because it’s not spicy.
You could also eat this in a bowl, by itself, in tacos, or on top of a salad.
When we make fajitas, we often throw this rice into the fajitas.
It pairs perfectly with the fajita flavor combo.
Lately, I have been making lentil taco “meat” and filling burritos with this Mexican rice, the lentil taco “meat,” and guacamole.
It’s the perfect combo, and everything involved is kid-friendly.
You’re probably sensing a trend of kid-friendly mentions.
It can be hard work to feed small mouths; they complain so much, so when I find a hit, I want to shout it from the rooftops. Does anyone else feel me?
For those who want to spice things up with spicy Mexican rice, you could add 1/8 teaspoon of cayenne pepper or add some hot sauce to your portion.
I bet this would be tasty with some canned jalapenos in it if you were into spice.
If you want to add some more colors and flavors to your rice, you can add;
- bell peppers
- jalapeno pepper
- poblano pepper
- fresh tomatoes
- fresh cilantro
Can I use vegetable broth instead of vegan no chicken bullion?
Authentic Mexican rice usually calls for chicken broth; obviously, that’s not an option when you’re vegan.
They do sell a great substitute, but sometimes it’s hard to find. If you have to use vegetable stock, you can.
If you have never tried the No Chick’n Bullion (amazon affiliate link), you should!
It’s pretty tasty; I love having it on hand to sub out chicken broth in dishes.
What’s the best type of rice to use?
For Mexican rice, I usually use long grain rice.
You can use a different kind of rice, but the amount of liquid may change. Basmati rice has a distinct flavor, so I wouldn’t use that kind unless that’s all you have.
Brown rice is an option if you want to make it a bit healthier, but again it will change the flavorsome and the cooking time.
What ingredients do you need for this vegan flavorful Mexican rice?
Check out the recipe card at the bottom of the post for the full recipe—all simple ingredients.
- oil (olive oil or vegetable oil)
- white rice
- garlic salt or fresh garlic
- tomato sauce
- broth, Not Chick’n bullion (1/2 a tab)
- small onion (white or red onion). If you opt-out of the onion, use onion powder
How do you make this vegan Mexican rice recipe?
Rinse your long-grain rice with cold water to remove the starch.
Rice cooker instructions;
Add all of the ingredients into a rice cooker. Stir. Then hit the cook button.
When it’s done, it may look like it still has some liquid on the top; just stir it into, and it should absorb.
Add your onion and oil to a medium pan and cook until translucent.
Then add your remaining ingredients and stir.
Let come to a low boil on high heat; when it comes to a boil, lower the heat to low heat, place a lid on the rice and let cook for whatever the package of your specific rice says.
The cook time will vary based on the type of rice you use.
Once it’s done, remove it from heat and fluff the rice.
How do you serve this vegan Mexican rice?
This is best served warm as a side dish or inside your dish. It’s the perfect combination for Mexican food.
It tastes great in taco bowls, burritos, with tortilla chips, as a side to enchiladas or fajitas.
How do you store Mexican rice?
It’s best to let it come to room temperature and then store it in an airtight container in the fridge for up to 5 days.
Can you freeze rice?
You can freeze it. Let it come to room temperature, then place in a freezer-safe bag for up to 3 months.
Reheat- let defrost, then get a pan, place a little oil and a little broth in the bottom of the pan, cover with a lid, and heat on medium heat until heated through.
Want some other delicious vegan Mexican food recipes?
- 1.5 TBSP oil
- 1 cup white rice
- 1 tsp garlic salt
- 1 tsp cumin
- 1/2 cup tomato sauce
- 2 cups broth, Not Chick'n bullion (1/2 a tab)
- 1/2 small onion, chopped finely
- Add all of the ingredients into a rice cooker. Stir. Then hit the cook button. When it's done, it may look like it still has some liquid on the top; stir it into, and it should absorb.
See the post for recipe Q&A
This recipe was adapted from All Recipes-Mommyto2
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 715mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 5g
The calories are computer generated and may not be 100% accurate.
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