Easy One Pot Vegan Mexican Rice
User Reviews
5
Easy One Pot Vegan Mexican Rice
Description
This vegan Mexican rice recipe begins by thoroughly rinsing the long-grain white rice to remove starch and prevent clumping. Rice is then cooked in olive oil with minced onions and garlic, releasing fragrant aromatics. Ground cumin, coriander, chipotle powder, turmeric, and optional crushed red pepper flakes add warmth and complexity. Finely shredded carrots are cooked until tender, contributing subtle sweetness and texture.
After toasting the rice with tomato paste, vegan bouillon, salt, and water are added. The mix is brought to a boil, then simmered covered until the liquid is absorbed, resulting in tender, flavorful grains infused with layered spices. The rice is finished off by fluffing gently to separate grains and garnished with minced jalapeños, fresh cilantro leaves, and minced red onion for a fresh contrast.
This dish can be enjoyed as a side with Mexican or Southwestern meals or as a vegetarian main when combined with beans or sautéed vegetables. Adjusting water amounts and cooking times is important for consistent results, especially if substituting brown rice which requires more water and longer cooking.
Ingredients
- 1 ½ cups long-grain white rice
- 3 tablespoons olive oil
- ½ cup onion minced
- 2 teaspoons garlic minced
- ¼ teaspoon cumin
- ½ teaspoon Coriander
- ¼ teaspoon chipotle powder
- ⅛ teaspoon Turmeric
- ½ teaspoon red pepper flakes optional, crushed
- ⅓ cup carrot shredded finely diced
- 1 tablespoon tomato paste
- 1 tablespoon vegan bouillon paste or 1 bullion cube, no-chicken flavor
- ½ teaspoon salt (or to taste)
- 2 ¾ cups water (used an additional ¼ cup if using brown rice)
To Garnish:
- jalapeño minced
- cilantro leaves
- red onion minced
Instructions
- Rinse the rice in a fine mesh strainer under cold water until the water runs clear, then drain well. This helps remove excess starch and improves the texture of the cooked rice.
- Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, stir in the minced onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant, but not dark in color.
- Stir in the cumin, coriander, chipotle powder, turmeric, crushed red pepper flakes, if using, and the carrot. Cook for another few minutes until the carrot has softened.
- Add the rinsed and drained rice to the skillet, along with the tomato paste, vegan bullion, salt, and water. Put a cover on the pot and turn the heat up to high.
- Once the contents have come to a boil, you will see steam escaping from the pot. Reduce the heat to low and let the rice steam and simmer for 20 minutes, or until all the liquid has been absorbed.
- Remove the skillet from the heat and fluff the rice with a fork to separate the grains. Place the rice into an attractive serving dish and optionally garnish with jalapeño, a squeeze of lime juice, cilantro leaves, and minced red onion before serving.
Notes
- Rinse rice thoroughly before cooking to remove excess starch and prevent stickiness.
- Maintain proper rice-to-water ratio; increase by ¼ cup water and add 10 minutes simmer time when using brown rice.
- Fluff cooked rice gently with a fork to keep grains separated and airy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Cups
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 779mg | 32% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1506IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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