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Vegan Mexican Rice

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 233 kcal

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.

Nutrition

Calories: 233kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 548mgFiber: 1g
Keyword Vegan Mexican Rice
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