Simply spiced, mild, and fluffy this vegetarian Spanish rice recipe is the perfect side dish for any Mexican dish. Vegan, gluten-free, kicked up spice options, one pan rice!
2cupslong-grain riceI use organic Basmati, rinsed and drained
¼cupoilI like Avocado oil, use grapeseed or olive oil too
8oztomato sauceI split a 16 oz can, organic
1 ½teaspoonskosher salt
1-2clovesgarlicminced
½teaspooncumin
½teaspoononion powder
4cupsbroth32 oz carton, use vegetable or chicken broth
fresh cilantrochopped (optional)
limea little fresh squeeze on top (optional)
Instructions
Rinse the rice in a fine strainer, let drain. Heat oil over medium heat in a large frying pan, I love cast iron pans. Carefully add rinsed rice, to the hot oil and stir until browned.
When rice is browned, scoot to one side and toss in your garlic sauteing for 1 minute. Add tomato sauce, cumin, salt, onion powder, and salt, stir to combine. Pour in your chicken broth and bring to a simmer.
Cover and simmer on low for 30-40 minutes, or until all of the liquid is absorbed. Fluff rice with a fork just before serving.
Cool completely and store leftovers in quart sized freezer bags or airtight container. Keeps well up to 5 days in the fridge, 3 months frozen. To reheat poke a couple holes in the baggie and microwave on high heat 2-3 minutes until steamy hot. Or thaw in fridge and add to covered pot with a little water and heat over low heat.
Video
Notes
Variation & Substitutions
Technically this is Vegan Spanish Rice, as long as you stick with vegetable broth, but I enjoy using Chicken broth as well, for a little more protein. You can also add pinto beans, kidney beans or black beans for more protein.
Add some KICK! Try adding a can of diced chiles, a teaspoon of chili powder, red pepper flakes, diced jalapeno pepper or even a poblano pepper.
Use salsa instead of tomato sauce, it will have more of a kick, and have the chunks of tomatoes, but go for it!
Flavor Boosters | Saute half of a chopped onion or red onion just before the garlic.
Make it a Main Dish | add frozen green peas, carrots, corn and/or diced green bell pepper. It would also be delicious with some sweet potato.
Do you really need to rinse the rice? I admit, I usually skip this step, but for this recipe, it’s crucial so that your rice doesn’t clump or get gummy, plus it washes away any debris.Grab a strainer and rinse away under cool water. Then set and allow to drain while you prep your ingredients. I like a nice long grain basmati rice for this vegan Mexican rice recipe.