Low Sodium Vegan Mexican Rice

Total time50 min

Prep time10 min

Cook time30 min

This vibrant, tomato-toasted rice gets its deep color and flavor from a smooth blend of tomatoes, onion, and garlic simmered right into the grains along with warm cumin and chili powder. Toasting the rice first in oil until golden and nutty is the real flavor-builder here, giving every bite a toasty, savory backbone before the vegetable broth even hits the pan. Sweet peas and corn folded in at the end add pops of color and freshness against the rich, reddish rice, and a scatter of cilantro with a squeeze of lime at the table brightens the whole dish. It's a simple, one-pot side that comes together with minimal hands-on effort and pairs easily with tacos, beans, or grilled vegetables. Built without any animal products from the start, it's already a natural fit for a vegan table, and it works just as well for anyone watching their sodium, since you're fully in control of how much seasoning goes into the pot.

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Ingredients

4 servings

1 ½ cups long-grain white rice
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3 tbsp neutral oil (such as avocado oil or canola oil)
½ medium white onion, roughly chopped
3 cloves garlic, peeled
1 can (14.5 oz) diced tomatoes, with juices
1 ¾ cups vegetable broth
1 tsp ground cumin
½ tsp chili powder
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup frozen peas
½ cup frozen corn

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Combine the diced tomatoes (with their juices), onion, and garlic in a blender or food processor and blend until smooth. Set aside.
2
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 5–7 minutes.

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