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SideChef
Recipes
Dairy-Free
Vegan Mexican Rice

8 INGREDIENTS • 6 STEPS • 55MINS

Vegan Mexican Rice

Recipe
5.0
1 rating
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.
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Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com
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.
55MINS
Total Time
$3.45
Cost Per Serving
Ingredients
Servings
4
us / metric
Long Grain White Rice
1 cup
Long Grain White Rice
or Jasmine or Basmati Rice
Avocado Oil
2 tsp
Avocado Oil
or Canola Oil
Tomato and Onion Broth
Low-Sodium Vegetable Stock
2 cups
Low-Sodium Vegetable Stock
Roma Tomato
2
Roma Tomatoes
or Heirloom Tomato
White Onion
1/4
White Onion
Garlic Salt
1 tsp
Garlic Salt
Toppings
Lime
1
Lime
cut into wedges
optional
Fresh Cilantro
1 bunch
Fresh Cilantro
optional
Nutrition Per Serving
VIEW ALL
Calories
188
Fat
2.8 g
Protein
3.6 g
Carbs
36.5 g
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Vegan Mexican Rice
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Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com

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.
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
step 3 When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
step 4
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.
step 5
After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.
step 6
Serve with Lime Wedges (1) and Fresh Cilantro (1 bunch) while warm.
step 6 Serve with Lime Wedges (1) and Fresh Cilantro (1 bunch) while warm.
Tags
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Dairy-Free
Gluten-Free
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Rice
Side Dish
Mexican
Vegetables
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