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Vegan Mexican Rice Recipe

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Quick & Easy Vegan Spanish Rice with Tomatoes (Mexican Rice)
Quick & Easy Vegan Spanish Rice with Tomatoes (Mexican Rice) from seitanbeatsyourmeat.com

Description

Mexican rice is a classic side dish that is often served with tacos, enchiladas, and other Mexican-inspired dishes. This vegan version of the recipe is made with simple, wholesome ingredients and is perfect for a quick and easy weeknight dinner.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 cup long-grain white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups vegetable broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes, with juice
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Large saucepan or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. 2. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent. 3. Add the red and green bell peppers and jalapeno pepper and sauté for an additional 2-3 minutes. 4. Add the rice, cumin, chili powder, and salt to the pan and stir to combine. 5. Pour in the vegetable broth, black beans, and diced tomatoes with their juice. 6. Bring the mixture to a boil, then reduce the heat to low and cover the pan. 7. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. 8. Remove the pan from the heat and let it sit, covered, for 5 minutes. 9. Fluff the rice with a fork and stir in the chopped cilantro. 10. Serve the rice with lime wedges on the side.

Notes

This recipe can be easily adapted to your personal taste preferences. If you prefer a spicier rice, add more jalapeno pepper or chili powder. If you prefer a milder rice, omit the jalapeno pepper altogether.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 239
  • Total fat: 3g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 535mg
  • Total carbohydrates: 47g
  • Dietary fiber: 6g
  • Sugars: 4g
  • Protein: 8g

Recipe Tips

  • Make sure to rinse the rice thoroughly before adding it to the pan to remove any excess starch.
  • If you don't have vegetable broth on hand, you can use water instead.
  • Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy this delicious vegan Mexican rice recipe as a side dish or as a main meal. It's quick, easy, and packed with flavor!


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