Description

Vegan Spanish Rice is a flavorful and vibrant side dish made with rice, tomatoes, onions, and spices—perfect alongside beans, tacos, or grilled veggies.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long grain white rice
1 1/2 cups vegetable broth
1 cup canned diced tomatoes (with juice)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
Fresh cilantro, for garnish (optional)

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Instructions

Heat olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3–4 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add rice and stir to coat with oil and toast slightly, about 2 minutes.
Pour in vegetable broth and diced tomatoes. Stir in cumin, chili powder, paprika, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Garnish with fresh cilantro and serve warm.

Notes

Use brown rice for a whole grain version—just increase cooking time and liquid slightly.
Add chopped bell peppers or peas for extra veggies and color.
Leftovers keep well—store in the fridge for up to 4 days.