Vegan Mexican Rice
This is the kind of deeply flavorful, satisfying side dish that makes people forget they're eating something entirely plant-based. The secret is in the technique — toasting the rice in oil until it turns golden and nutty before any liquid hits the pan, which gives every grain a rich, almost roasted depth that plain steamed rice just can't touch. Blending the tomatoes, onion, and garlic into a smooth purée before adding them to the pot means the flavor is woven into every bite rather than sitting on top. Vegetable broth carries the cumin and chili powder through the whole pot as it simmers low and slow, and the hands-off steaming step at the end is what delivers that perfectly fluffy, non-sticky texture. Frozen peas and corn get stirred in right at the finish, so they stay bright and tender without turning mushy. A squeeze of fresh lime and a handful of cilantro over the top pull everything together with a little acidity and freshness. It serves four and works beautifully as a side for tacos, burritos, or honestly just eaten straight from the pan.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 3 tbsp neutral oil (such as avocado 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
- 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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