Vegan Spanish Rice

Why You’ll Love This Recipe

Vegan Spanish Rice is a simple yet flavorful side dish that pairs perfectly with a variety of main courses. Made with basic pantry staples like rice, tomatoes, and spices, it’s a plant-based version of the classic Mexican favorite. Light, fluffy, and infused with savory goodness, this dish is ideal for meal prep, burrito bowls, or a tasty accompaniment to your favorite vegan entrees.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

long-grain white rice
vegetable broth
tomato sauce or diced tomatoes
onion (finely chopped)
garlic (minced)
olive oil
cumin
paprika
chili powder (optional)
salt
black pepper
fresh cilantro or lime (optional for garnish)

directions

In a large skillet or saucepan, heat olive oil over medium heat.

Add the chopped onion and sauté for 3-4 minutes until translucent.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the uncooked rice and toast for 2-3 minutes, stirring frequently, until lightly golden.

Pour in the tomato sauce (or diced tomatoes) and vegetable broth. Stir in cumin, paprika, chili powder (if using), salt, and pepper.

Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes.

Fluff with a fork and garnish with fresh cilantro or a squeeze of lime juice if desired.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Resting time: 5 minutes
Total time: 35 minutes

Variations

Use brown rice for a whole-grain option (adjust cooking time).
Add green peas, corn, or bell peppers for extra color and nutrients.
Spice it up with diced jalapeños or hot sauce.
Substitute quinoa for a protein-rich alternative.
Mix in black beans for a heartier side or light main dish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat on the stovetop with a splash of broth or water, or microwave until warmed through.
Freeze in portions for up to 2 months; thaw overnight and reheat as needed.

FAQs

Is Spanish rice the same as Mexican rice?
Yes, the terms are often used interchangeably.

Can I make it oil-free?
Yes, sauté with a splash of broth instead of oil.

Does it work with jasmine or basmati rice?
Yes, but adjust liquid and cooking time slightly.

Can I double the recipe?
Absolutely—use a larger pot and keep the rice evenly spread.

Is this dish spicy?
Only mildly; adjust chili powder or add hot sauce to taste.

Can I use fresh tomatoes?
Yes, blend or finely chop and cook them down slightly.

Why toast the rice first?
Toasting enhances flavor and helps prevent mushiness.

Can I make it in a rice cooker?
Yes, after sautéing the aromatics, transfer everything to a rice cooker and cook on the white rice setting.

Is it gluten-free?
Yes, just ensure your broth and spices are certified gluten-free.

Can I add lime juice?
Yes, it adds a bright, fresh finish to the dish.

Conclusion

Vegan Spanish Rice is a delicious, versatile side dish that’s easy to prepare and full of comforting flavor. Whether you serve it alongside tacos, stuff it in burritos, or enjoy it on its own, this plant-based staple is sure to become a regular in your kitchen. Wholesome, colorful, and satisfying—it’s everything you want in a go-to rice dish.

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