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Plant-Based Mexican Rice
(Simple Vegan Recipe)

Name: Vegan Mexican Rice (Simple Plant-Based Recipe)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup (190 g) brown rice, washed; 1 medium onion, diced small; 3 garlic cloves, minced; 2 1/3 cups boiled water + 1 tbsp vegetable bouillon powder; 1 tbsp tomato puree; 1 can chopped tomatoes; Pinch of salt & pepper to taste

Looking for vegan rice dish packed with flavour? Here’s a healthy Mexican rice recipe for some plant-based goodness!

Prep Time: 5 Mins | Cook Time: 40 Mins

Total Time: 45 Mins

Servings: Adjustable

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Craving that restaurant-style red rice? Making them at home can be challenging—the ingredients are simple, but balancing them is tricky! And while I’ve learned the right recipe with (lots of) trial-and-error, I want to save you from the hassle.

And so, I’ve put together the Mexican rice recipe I’ve perfected over a period of time. Follow the tips closely, and you’ll be able to mimic that restaurant-like Spanish rice.

Keep reading for my simple plant-based recipe for Mexican rice. It makes for a great side dish—and the perfect addition to your sustainable weight loss diet!

Why This Recipe Works

This recipe isn’t your regular rice recipe. It’s just like that Mexican rice you used to devour in your takeout order—just so much healthier! Let’s find out why this recipe works so well.

Building Flavour (Without Fat!)

Dry frying the onions coaxes out their natural sweetness. And using vegetable stock instead of oil adds savoury depth—all without relying on animal products (and their associated unhealthy fats).

Toasting the Rice

I like to take extra time to toast the rice in a pan before adding liquid. This creates a richer and nuttier flavour in the final dish. The toasting allows the rice kernels to brown slightly (which concentrates their flavour).

Macronutrient Powerhouse

Brown rice is a whole grain—meaning it contains fibre, vitamins, and minerals. (These are stripped away in refined white rice). This recipe provides over 80 grams of carbs, which offer sustained energy. Also, with over 10 grams of protein per serving, this dish can help build muscle and keep you feeling satisfied.

Rich in Micronutrients

This recipe uses brown rice, which is a good source of fibre (with over 5 grams per serving). Fibre promotes your gut health, keeps you feeling full, and is great for weight loss diets. Vegetables (like onions and tomatoes) add essential vitamins and minerals to the dish. Finally, tomatoes provide vitamin C and Lycopene, which can help fight inflammation.

Recipe Ingredient Notes

Brown rice, washed. This recipe uses brown rice as the base for its chewy texture (and added fibre content). Brown rice is a whole grain—meaning it retains the bran and germ layers absent in white rice. These layers have so many nutrients, including fibre, vitamins, and minerals, for a more nutritious choice. However, excess starch on the rice can make them sticky. To prevent this, be sure to rinse the rice thoroughly before cooking.

Onion, diced small. Diced onions add sweetness and this intriguing depth to the dish. I saute the onions to coax out their natural sugars. Doing so helps me create a caramelized base for the rice. Among other health benefits, onions are a good source of Vitamin C and antioxidants.

Garlic cloves, minced. Minced garlic adds a pungent taste to the rice. Plus, garlic is known for its potential health benefits, including boosting the immune system. I always use fresh garlic for the best taste. But a few pre-chopped pieces don’t hurt if you’re short on time.

Boiled water + vegetable bouillon powder. This combination creates a flavourful vegetable stock. We’ll be using it to cook the rice—and add some savoury taste. (Vegetable stock is a vegan alternative to traditional chicken or beef stock).

Tomato puree. This helps make our rice nice and saucy. It also adds a smooth consistency to the rice. If I’m not making my own puree and purchasing a can, I usually opt for purees free of added sugars.

Tomatoes, chopped. These add a chunky texture and a fresh tomato flavour to the rice. If you’re using fresh tomatoes, be sure to remove the skin before dicing. Tomatoes are a good source of Vitamin C.

Pinch of salt & pepper to taste.

How To Make Vegan Mexican Rice

This recipe has a prep time of 5 minutes and a cooking time of 40 minutes. So, your homemade red rice will be ready in a total of 45 minutes by following these steps:

Wash the rice and leave them to drain.

Dry fry the onion for a few minutes (remember, no oil is needed).

Add the garlic and keep frying until the onions and garlic start to brown. Then, add vegetable stock to deglaze.

Next, add the rice, mix in, and fry for several minutes. Then, add some more vegetable stock. Fry until the moisture is absorbed and the rice is coated and slightly translucent.

Pour in the rest of the stock, the tin of chopped tomatoes, and the tomato puree. Combine these and bring them to a boil.

Once boiled, simmer the mixture on low/medium heat with the lid on. Brown rice takes 2 to 3 times longer to cook than white rice. But even then, the time period may vary. Keep an eye on it as it simmers; you might need to remove the lid to allow the water to evaporate quicker. You will need to judge—approximately 25 to 35 minutes.

Variations, Ideas & Notes

The recipe above is foolproof—but that doesn’t mean you can’t play around with it. You can still switch up ingredients as you prefer! Here are some ideas for inspiration:

You can use white rice if you prefer. If you do, I recommend long-grain rice like Jasmine or Basmati rice.
If you like a milder oniony flavour, you can use shallots instead of onions.
Love a barbeque taste? You can substitute fire-roasted diced tomatoes for a deeper and smokier flavour. Alternatively, consider chipotle powder.
To make the flavour spicier, consider diced jalapeno pepper.

Cumin and chilli powder are classic Tex-Mex spices—add them if you’re looking for a Tex-Mex twist.
You can also add vegetables of your choice. Think black beans, corn, bell peppers, etc.

Recipe Notes

There are so many different ways you can enjoy Mexican rice. For example:

Whip up a burrito bowl. You can use Mexican rice as the base for a burrito bowl. Speaking of which, blending it with my plant-based recipe for Chilli Bean Burritos (with Sexy Salsa) is something I totally recommend, too!

Make stuffed peppers. You can use the rice mixture to stuff bell peppers. Bake the stuffed peppers until they’re softened (and the filling is heated through).

Enchilada filling. You can also use this rice as a filling for enchiladas. Add chopped black beans and some low-fat plant-based queso sauce, and roll them up in corn tortillas. Top with enchilada sauce and bake until bubbly. You may also want to try my recipe for plant-based enchiladas.

Chilli and rice: The classic combo. Use this delicious rice recipe as a base for The BEST plant-based Lentil Chilli dish, made with a touch of cocoa powder for an authentic taste. So simple and yet so delectable.

Add your favourite toppings. Before eating the rice, you can top it with whatever you love. I personally enjoy some coriander (cilantro) and lemon juice. Avocado slices can also make for a creamy topping!

Pro Tips For The Vegan Mexican Rice Recipe

The recipe is easy to follow; a beginner can follow the steps for delicious red rice, too. If you’re looking to master the vegan Mexican rice recipe, here are some of my pro tips:

If you prefer less tomato flavour, reduce the amount of chopped tomatoes you use. Half a can would suffice in such a case.
Don't rush the toasting step! Take the extra minute (or two), and allow the rice to brown slightly before you add liquid. This will make it oh-so-flavourful.

Frequently Asked Questions

Can I store vegan Mexican rice?

Yes, this recipe actually reheats pretty well. You can store leftover rice in a container, and keep it in the refrigerator for up to 3 days.

How can I adapt this recipe for an instant pot?

If you’d like to cook your Mexican rice in an instant pot, that’s possible, too! Firstly, saute the onions and garlic. Then, add the rice, vegetable stock, tomatoes, and seasonings. Cook it on high pressure for 20 to 22 minutes—with a natural pressure release for 5 minutes. Finally, fluff the rice with a fork. And it’s ready to eat!

How can I make this recipe higher in protein?

Black beans, pinto beans, or kidney beans are all great ways to boost the protein content of this recipe. The rice and beans combo also gives you a complete protein source, including all nine essential amino acids. If you do decide to add them, you can saute them with onion and garlic.

Can I freeze this recipe?

Yep! Spread the cooked rice (in a single layer) on a baking sheet. Then, place it in the freezer until it’s solid. After that, you can transfer it to a freezer-safe container for up to 3 months. Before consuming it again, you want to let it thaw overnight in the refrigerator and then reheat it.

How do I prevent the rice from becoming mushy?

Toast the rice before adding liquid and simmer uncovered if needed to control moisture.

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