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Vegan Mexican Rice

A flavorful and fluffy rice dish loaded with spices and fresh ingredients, perfect as a side or main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 can 15 oz diced tomatoes, drained
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the diced onion and sauté until translucent, about 3-4 minutes.
  4. Stir in the minced garlic and cook for another minute.
  5. Add the diced bell pepper and cook for 2-3 minutes.
  6. Add the rinsed rice to the pot and stir to coat it in the oil and vegetables.
  7. Sprinkle in the cumin, chili powder, salt, and pepper.
  8. Pour in the drained diced tomatoes and vegetable broth and bring to a boil.
  9. Reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes.
  10. Once cooked, remove from heat and let it sit covered for 5 minutes.
  11. Fluff the rice with a fork before serving.

Notes

Garnish with fresh cilantro for a bright finish. Can be paired with black beans or used as a filling for burritos or tacos.