Vegan Mexican Rice

Authentic Mexican rice recipe with a healthy vegan twist. This easy rice side dish is a perfect gluten-free side for taco Tuesday or for a Cinco de Mayo spread.

Total Time

55min

5.0

1 Rating

Author: Elise Tries to Cook

Servings:

Ingredients

•

1 cup

Long Grain White Rice

or Jasmine or Basmati Rice

•

2 tsp

Avocado Oil

or Canola Oil

Tomato and Onion Broth

•

2 cups

Low-Sodium Vegetable Stock

•

Roma Tomatoes

or Heirloom Tomato

•

1/4

White Onion

•

1 tsp

Garlic Salt

Toppings

•

Lime

(optional)

•

1 bunch

Fresh Cilantro

(optional)

Cooking Instructions

Pour the Avocado Oil (2 tsp) into a medium pot and add the Long Grain White Rice (1 cup) . Stir to coat evenly and turn on stove heat to medium. Toast until white rice is a light yellow almost brown shade – about 5 minutes. Make sure to stir often to avoid burning.

While toasting the rice, make the tomato broth. Add the Roma Tomatoes (2) , White Onion (1/4) , Low-Sodium Vegetable Stock (2 cups) , and Garlic Salt (1 tsp) into the blender. Blend until smooth – about 25 seconds.

When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.

Once at a boil, add the lid and bring it down to a simmer. Stir every 5-7 minutes, making sure to return the lid once stirred. Simmer for about 30 minutes, until the tomato broth is soaked entirely into the rice.

After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.

Serve with Lime Wedges (1) and Fresh Cilantro (1 bunch) while warm.

Author's Notes

Swap the traditional chicken bouillon cube for vegetable stock. This drops the sodium levels to a minimum. Make sure to use your own vegetable stock or a no salt added veggie stock.

Nutrition Per Serving

CALORIES

188

FAT

2.8 g

PROTEIN

3.6 g

CARBS

36.5 g