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One Pot Vegan Mexican Rice Recipe

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4.4 from 22 reviews

This One Pot Vegan Mexican Rice recipe is a flavorful and comforting dish made by cooking long grain white rice with a blend of aromatic vegetables, spices, and tomato sauce. Perfectly seasoned with chili powder, cumin, and fresh cilantro, this hearty vegan side or main dish comes together easily in just 35 minutes, making it ideal for quick weeknight meals or casual gatherings.

Ingredients

Grains and Liquids

  • 2 cups long grain white rice
  • 1 cup plain tomato sauce
  • 2 ½ cups vegetable broth

Vegetables and Herbs

  • 1 medium white or yellow onion, chopped small
  • 6 cloves garlic, minced
  • ½ large red bell pepper, very finely chopped
  • 1 jalapeno pepper, diced (optional)
  • ¼ cup chopped cilantro
  • Juice from 1 lime

Spices and Seasonings

  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ to 1 teaspoon cumin

Instructions

  1. Chop Onion: Finely chop the medium onion using a knife or an onion press to achieve very small, even pieces for better cooking consistency.
  2. Sauté Onion: Heat 3 tablespoons of olive oil in a large pot over low heat. Add the chopped onion and sauté for 3-5 minutes until the onion becomes translucent and fragrant.
  3. Add Garlic and Peppers: Add the minced garlic, finely chopped red bell pepper, and the optional diced jalapeno pepper to the pot. Continue to sauté for an additional 2-3 minutes to soften the vegetables and release their flavors.
  4. Add Remaining Ingredients: Pour in the long grain white rice, vegetable broth, tomato sauce, chili powder, dried oregano, salt, and cumin. Stir everything well to combine, but hold the cilantro aside for now.
  5. Bring to Boil: Increase heat slightly until the mixture reaches a low boil. Once boiling, cover the pot with a lid and reduce the heat to low to allow gentle cooking.
  6. Simmer: Let the rice simmer on low heat for 15-20 minutes, or until all the liquid is absorbed. Stir halfway through the cooking time to prevent sticking or burning at the bottom.
  7. Rest Covered: After the liquid has been absorbed, turn off the heat and let the rice sit, covered, for 10 minutes to finish cooking through steam and develop texture.
  8. Fluff and Serve: Remove the lid and fluff the rice gently with a fork. Stir in the chopped cilantro and squeeze fresh lime juice over the top before serving for a bright, fresh note.

Notes

  • Adjust the amount of cumin to taste, depending on how strong you prefer the earthy, smoky flavor.
  • For a spicier version, include the optional jalapeno pepper or add extra chili powder.
  • Make sure to use low heat when simmering to avoid burning the rice before it cooks completely.
  • This rice pairs beautifully with vegan beans, guacamole, or as a side for grilled vegetables.
  • Leftovers can be stored covered in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.

Find it online: https://recipethrive.com/one-pot-vegan-mexican-rice-recipe/