Liven up your Meatless Mondays with this easy Vegan Mexican Rice recipe—a perfect side for tacos and quesadillas!
I’ve said this before, and I’ll say it again: I’m not a vegetarian. And I’m definitely not vegan. Still, I see its merit. Given the environmental costs of all our meat consumption (not to mention the rising prices of beef, poultry, and seafood), I’ve been adding more veggie-based meals to our weekly rotation. Two to three nights a week, I focus on flavorful recipes that don’t require meat. It was a bumpy road at first, but my kids have finally gotten used to it. Heck, they even look forward to some of the dishes. My sticky tofu is a favorite, and my marinara sauce is always a hit.
Believe it or not, Mexican food is a great place to find vegetarian meals. It’s true that many traditional dishes use dairy, meat, and lard, but you can tweak most of the recipes. In fact, you’d be amazed at what you can do with beans, tortillas, and a skillet.
Vegan Mexican rice is one of my regular sides. Despite being vegan, I think it tastes darn close to my local Mexican restaurant—minus the chicken broth and bouillon, of course! I use a vegetable broth instead, which makes a great base along with the tomato sauce. As far as the herbs and spices, I keep it simple with ground cumin, chili powder, and dried oregano. Pair it with refried beans and tofu tacos, and suddenly you’ve got a hearty, genuinely satisfying, meat-free meal.
Bouillon—use it or leave it?
When I make Mexican rice, I typically use chicken bouillon and broth or a mix of broth and caldo de pollo powder. This makes the rice taste even richer. The question is, can you achieve the same flavors with a vegan version? The short answer is yes.
These days, there are loads of vegan bouillon options, and they offer a more robust flavor than vegetable broth. My favorite is Better Than Bouillon’s “No Chicken.” It comes in a jar; however, other brands offer bouillon cubes if you’d prefer. The point is, if you want your vegan recipe to sing, consider bouillon. Will vegetable broth work? Absolutely. It’s an adequate substitute. But if you can find vegan bouillon, give it a try.
How do I store leftovers?
Refrigerate the rice in an airtight container for up to 4 days. Before reheating, I like to add a splash of water or broth. Rice dries really quickly in the fridge. Use your stovetop over low heat or microwave at 50% power in 1-minute bursts (stir after each minute).
Serving suggestions
Sticking with the no-meat theme, consider making Vegan Tacos. Instead of meat, it uses quinoa, which is both filling and flavorful. If you’re cool with dairy, this simple Vegetarian Quesadilla recipe blends beans, onions, peppers, and shredded cheese. Add some Refried Beans for a complete meal!
Vegan Mexican Rice
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 medium white onion finely diced
- 1 cup long-grain rice rinsed and drained
- 1 clove garlic minced
- 2 cups vegetable broth
- 1/4 cup tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat the oil in a pan over medium-high heat. Add onion and cook until softened; add the rice and minced garlic. Stir often for about 2 to 3 minutes until the rice smells lightly toasted.
- Pour in the vegetable broth, add the tomato sauce, dried oregano, chili powder, and ground cumin. Stir well and bring to a boil. Cover the pan and reduce the heat to low.
- Let the rice cook on low heat for 15 to 20 minutes until all the liquid is absorbed. Remove from heat, fluff the rice with a fork, and season with salt as needed before serving. Garnish with cilantro.
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