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–+ servings
bowl of red Mexican rice with cilantro on top and a spoon.

Vegan Mexican Rice

This 10 ingredient Mexican Rice is packed with flavor for the best vegan & gluten-free side dish!
5 from 2 votes
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Course: Gluten- Free, Vegetarian Sides
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • 2 Tablespoons vegan butter
  • 2 shallots finely chopped, or ½ onion
  • 2 cloves garlic minced
  • 1 cup long grain rice
  • 1 ½ cups vegetable broth
  • ¾ cup tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon cumin or saffron
  • 1 Tablespoon lime juice
  • salt to taste
  • cilantro optional, as garnish

Instructions

  • First, prep the veggies by finely chopping the shallots and mincing the garlic. To have less sticky rice, I also recommend rinsing the rice before using.
  • Next, add the vegan butter to a saucepan and melt over medium heat.
  • Once the butter is sizzling, add the chopped shallots and minced garlic to the pan. Sauté over medium heat for 3-5 minutes.
  • Next, add in the rice and toast with the butter, shallots, and garlic for about 1 minute.
  • Add the vegetable broth, tomato sauce, paprika, and cumin. Stir together and bring to a simmer.
  • Reduce the heat to low, cover, and let simmer for 20-30 minutes until the rice is cooked and has soaked up all the liquid. While the rice is cooking, I recommend removing the lid and stirring the rice a few times so it does not stick to the bottom of the pan.
  • Once the rice is cooked, add in the lime juice and salt to your preference and stir to mix it into the rice.
  • Fluff the rice with a fork and serve with cilantro as a garnish or enjoy as is while warm!

Notes

  • If liquid has been absorbed and rice is still not fully cooked, add in 1-2 Tablespoons vegetable broth as needed to fully cook the rice.
  • I HIGHLY recommend rinsing the rice before cooking to remove some of the starch. Starchy rice tends to clump together so this helps it from sticking together while cooking.
  • You can substitute the 2 shallots with ½ onion and the 2 garlic cloves with 1 teaspoon of garlic powder for similar results.
  • Cooked Mexican rice will keep in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. I recommend storing in individual containers for easy defrosting.

Nutrition

Serving: 1bowl of rice | Calories: 249kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 621mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!