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5.0 from 21 votes

Easy One Pot Vegan Mexican Rice

This Vegan Mexican Rice recipe is packed with just the right dose of aromatic spices such as cumin, coriander, and chipotle powder. Perfectly fluffy golden rice, infused with savory onions, garlic, carrots and a hint of heat, makes this a versatile side dish that goes great with non-Mexican food too.

Prep Time
3 mins
Cook Time
3 mins
Total Time
30 mins
Servings: 5 Cups
Calories: 303 kcal
Course: Side Dish
Cuisine: Mexican

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 crushed red pepper flakes optional
  • ⅓ cup carrot shredded finely diced

  • 1 tablespoon tomato paste
  • 1 tablespoon vegan no-chicken bouillon paste (or 1 bullion cube)

  • ½ teaspoon salt (or to taste)
  • 2 ¾ cups water (used an additional ¼ cup if using brown rice)
To Garnish:
  • minced jalapeño
  • cilantro leaves
  • minced red onion

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Rules: 
  • 💧
  • Always rinse your rice thoroughly before cooking. This simple but essential step washes away excess starch, ensuring your grains stay separate and don't turn gummy.
  • 🌊 Water Wise: 
  • 🌊
  • Keep an eye on the rice-to-water ratio to get perfect results. Too much water leads to mushy rice, while too little can leave it dry. Follow the recommended ratio closely, and if you're using brown rice, add an extra quarter cup of water and steam it for an additional 10 minutes over low heat.
  • 🍚 HR Fluff and Stuff: 
  • 🍚
  • When your rice is cooked, fluff it gently with a fork. This separates the grains while keeping them airy and prevents them from compacting.

Nutrition Information

Calories 303kcal (15%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 779mg (32%) Potassium 159mg (5%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1506IU (30%) Vitamin C 3mg (3%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Cups

Amount Per Serving

Calories 303

% 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.