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This delicious Spanish or Mexican rice recipe is perfect for serving with tacos.

Vegetarian Mexican Rice in a bowl.

At the end of last school year, my daughter’s class had a Cinco de Mayo party. Parents signed up to bring in festive vegetarian dishes like guacamole, beans, chips, salsa, and salad. I signed up to bring Spanish or Mexican rice for 25. Our family loves our weekly burrito/taco nights, but I usually make it easy and simply make a batch of quinoa or brown rice in place of traditional Mexican restaurant style rice. After realizing how easy it is to make, and how much better it tastes, I have been making this recipe for most of our burrito nights. With a batch of beans, guacamole, tomatoes, and greens, this recipe is perfect for feeding any crowd. Mexican and Spanish rice is typically made with chicken stock, but we find it’s just as delicious when it’s made vegetarian/vegan with vegetable broth. 
 
Yield: Serves 6

Vegetarian Mexican Rice Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

This delicious vegetarian and vegan rice is delicious served with beans or tacos.

Vegetarian Mexican Rice Recipe

Ingredients

  • 1 3/4 cups canned crushed or diced tomatoes
  • 1 small yellow onion, peeled and cut into a few pieces
  • 1 jalapeno, seeded and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 cups vegetable broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cumin
  • 1/3 cup neutral cooking oil (I used sunflower)
  • 2 cups long grain white rice
  • 2 limes, juiced
  • 1/4 cup cilantro, chopped

Instructions

  1. Place the tomatoes, onion, jalapeño, and garlic into a blender and puree until smooth. Transfer to a medium saucepan over medium heat. Stir in broth, salt, and cumin and bring to a boil. 
  2. Meanwhile, heat oil in a large Dutch oven set over medium-high heat. Add rice and saute until lightly toasted, 8-10 minutes. 
  3. Pour the hot tomato mixture over the rice and stir to combine. Cover and cook until rice is done and liquid is absorbed, about 15 minutes. Remove from heat and fluff the rice with a fork, then cover and let rest 10 minutes. Stir in cilantro and lime juice. 
  4. If rice is too dry, feel free to cook a little longer with more vegetable broth.

Notes

adapted from theKitchn's Mexican Rice 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 799mg Carbohydrates: 21g Fiber: 2g Sugar: 2g Protein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.