vegan mexican rice

Healthy and flavorful Mexican Rice with roasted yams, red onion, and shishito peppers.  Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal.

Mexican Rice with Roasted Veggies

onion,

garlic,

short grain brown rice

cumin

tomato paste

oregano

sea salt, adjust to taste

chicken stock stock

lb yams, sliced about 1/4 inch thick

peppers

red onion,

chili powder

ancho chili powder (optional)

maple syrup

avocado oil or olive oil

In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.

Add rice and cumin, stirring a minute more until rice is coated with the oil.

Add tomato paste, dried oregano and salt.  Stir until paste is fully distributed.

Add stock, bring to a boil, cover and simmer for 1 hour.  Give a stir and test rice for doneness.  It may need another 10 -20 minutes.

Leave covered until ready to serve.  The rice will stay warm at least for at least 30 minutes after it is finished.

Stove Top Rice Method

In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt.  Place in one layer on a lined sheet pan.  Add onion to the pan.

With a rubber spatula scrape out the bowl that you tossed the yams in, spreading the sauce mixture over the sliced onions, add a little oil if needed.

Place in the middle of the oven for 20 minutes.

Toss shishito peppers in oil and salt.  Add to the sheet pan after the 20 minutes.  Put back in the oven on broil 3-5 minutes on the middle rack. (Be careful if using parchment&#8211; it can catch on fire under the broiler.)

Roasted Veggies

Arrange yams, onions and shishito peppers on top.

Garnish with fresh cilantro, sour cream, pickled jalapeños, pumpkin seeds.

Put it all together

This was really good. I used squash, yam, and carrots from the garden. The rice was filling and had a great flavor!

Super recipe Sylvia cheers! I just wanted the Mexican Brown Rice piece to compliment this magnificent recipe of a Slow Cooked Vegan Chickpea Chilli from Suzy (who I also subscribe to): https://www.themediterraneandish.com/vegan-chickpea-chili/  Both recipes combined with a fresh squeeze of Lime Juice and soaking up the spices with Naan Breads was a great comforting family meal. I will get to making this recipe complete with the vegetables soon! Thanks for the inspiration to cook tasty, healthy and visually appealing meals! Cheers...

WOW! I loved everything about this Mexican Rice with Roasted Veggies recipe… so flavour full. Thank you Tonia/Sylvia🙏

I love sheet pan recipes and this is no exception! The flavors are wonderful and it was simple to make! 10/10 would make again :) thank you Tonia!

Everyone loved it. I used water instead of chicken stock, and pureed tomatoes instead of tomato paste, and the rice was still very flavorful. Thank you.

This vegan Mexican rice has bold flavours and is so easy to customize, it will quickly become a staple in your kitchen. You can serve it as a main dish or side with tacos, enchiladas or as a base for your favourite taco bowls.

Easy Vegan Mexican Rice

olive oil

bell

garlic cloves, finely chopped

green chilli, finely chopped

300 g (10.5 oz) basmati rice

chipotle paste

350 ml (12 fl oz) vegetable stock

x 400 g (14 oz) can chopped tomatoes

g (4.4 oz) sweetcorn,

Fresh coriander, a handful

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan that has a lid. Saute the onion for 2-3 minutes over medium heat, then stir in the sliced bell pepper and continue to cook for another 2-3 minutes.

Add the garlic and green chilli, then cook...

Add the garlic and green chilli, then cook for another minute until fragrant. Stir in the rice and toast it for 2-3 minutes, stirring continuously.

Next, stir in the chipotle paste and continue...

Next, stir in the chipotle paste and continue to cook for 1-2 minutes, again stirring all the time.

Add the stock, chopped tomatoes and sweetcorn and...

Add the stock, chopped tomatoes and sweetcorn and stir well to combine. Bring to a simmer, then lower the heat and put the lid on the pan. Cook for 15-20 minutes until the rice is cooked through and tender.

Stir in the coriander, season to taste, and...

Stir in the coriander, season to taste, and serve with lime wedges and extra chopped coriander, if you like.

https://mediavine-res.cloudinary.com/video/upload/pyztmqcrdhoheuaqiosp.mp4

This foolproof vegan Mexican rice recipe turns out perfect restaurant style Spanish rice (aka arroz rojo) every time. Stove, instant pot or rice cooker friendly!

Vegan Mexican Rice (Stove or Instant Pot)

380 g basmati rice (or long grain rice)

onion (finely chopped)

garlic (finely minced)

tsp cumin

cayenne chilli powder

tsp flaky sea salt

710 ml hot vegetable stock/broth

tomato puree

coriander (to serve)

In a medium bowl, wash the rice in cold water then drain through a sieve. Repeat two more times then set the drained rice aside.

Place a medium saucepan over medium-low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.

Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.

Add the 710ml (3 cups) of hot vegetable stock/broth and tomato puree. Stir to combine and bring to a simmer. The moment the pan begins to simmer, reduce the heat to the lowest setting and cover the pan with a tight fitting lid. Allow the rice to cook this way for 15 minutes.

Once 15 minutes are up, remove the lid, do not stir the rice but place a tea towel over the top of the pan to form a seal and cover again with the lid.

Leave the rice to steam for another 20 minutes.

Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.

Stove Method

Set the instant pot to sauté mode on low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.

Add the 530ml (2 and 1/4 cups) hot vegetable stock/broth and tomato puree. Stir to combine. Cancel sauté mode and seal the top of the instant pot with the lid, making sure the valve is set to “seal”.

Set to pressure cook for 4 minutes on high pressure. After 4 minutes, release the pressure manually.

Once all the steam has stopped being released, remove the pot from the instant pot machine and set aside on a heat-proof surface with the lid still on.

Leave the rice to steam this way for a further 7 minutes.

Instant Pot and Rice Cooker Method

Ruined my dinner. I think the liquid to rice ratio is off. Are you supposed to add the tomatoes shown in the picture but not listed in ingredients? Note recipe instructions do not tell you to add rice.

texture was good but taste was VERY bland.  needed more tomato and salt.

Decent recipe but the servings adjuster doesn't change the quantity of water required for the instant pot method and unfortunately I didn't notice so I used half the amount needed and it stuck to the bottom and burned! When I realised, I added the rest of the water and just let the rice steam in the heat for the rest of the time and it was ok in the end :)

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Top 3 vegan mexican rice recipes from across the web

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The most viewed vegan mexican rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine