Publised on 29/10/2023. Last Updated on 30/10/2023 by Richard
This foolproof vegan Mexican rice recipe turns out perfect restaurant style Spanish rice (aka arroz rojo) every time. Stove-top or instant pot Mexican rice, ready in minutes!
I mean it when I say this vegan Mexican rice recipe is foolproof! Whether you call it vegan Spanish rice, arroz rojo or red rice, this recipe is the perfect accompaniment to a whole host of meals! What's more, I've written the recipe two ways for you - one for cooking on the stove and one for cooking in an instant pot or rice cooker!
This is a way to elevate your basic white rice to something much more delicious and packed with flavour. Ideal as a side for Mexican dinners like my Vegan Taco Bowl or my super indugent Vegan Birria Tacos or simply served with grilled tofu and veggies and a side of Vegan Seven Layer Dip! So let's get cracking!
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🧈 Vegan Mexican Rice Ingredients
It only takes a handful of store cupboard ingredients to make perfect vegan Mexican rice. Here are a few notes that might help you to perfect this recipe every time! Whether you're making stove-top or instant pot Mexican rice, you'll need the same ingredients.
- Basmati rice (or long grain rice) - This one's essential! Poor quality rice will become too mushy and won't produce that fluffy restaurant style vegan Mexican rice we're after!
- Olive oil
- Small onion (finely chopped)
- Cloves garlic (finely minced)
- Ground cumin
- Cayenne or ancho chilli powder
- Flaky sea salt
- Hot vegetable stock/broth
- Tomato puree
- Fresh coriander
🥣 Vegan Mexican Rice Method
In the recipe at the bottom of the page, I've listed how to make instant pot Mexican rice AND stove-top Mexican rice - both vegan of course! If you need a bit of visual guidance, here's a little breakdown for you below!
1. Possibly the most crucial step! Wash your rice! I like to do this at least three times because it removes the starch on the outside of the rice grains and stops the cooked rice from sticking together! Be sure to drain thoroughly!
2. Next we fry the onion, garlic and spices in a little olive oil. The rice goes in next and gets toasted in the pan for a short while. don't let it burn or go too crispy!
3. Now we add the liquid ingredients. Remember to use a good quality vegetable stock. Traditionally this recipe is made with chicken stock, so try to find a chicken flavoured stock or broth that's also vegan (like Oxo). If cooking over the stove, allow to simmer on the lowest heat!
4. Finally, we allow the rice to steam. No heat involved, just covered with a lid or tea towel. Once steamed properly, we fluff up the rice with a fork and add our fresh coriander. All done! Ready to serve that vegan Mexican rice?
🔀 Some Optional Extras!
Want to make this dish more substantial? Here are a few add-ins to beef up your vegan Mexican rice into a full dish!
- Veggies! Why not finely dice some carrots and fry along with the onion and garlic. You can also add half a cup of garden peas to the rice, right before cooking!
- Jalapeno peppers! Like it spicy? Why not finely dice some jalapenos and add to the vegan Mexican rice while it cooks?
- Mushrooms! Fry some diced mushrooms with the onions and garlic for a mushroomy version of this vegan Spanish rice!
And don't forget - if you're wondering what to serve this dish with, there are plenty of delicious Mexican inspired recipes right here at School Night Vegan. Try my vegan nachos, my nacho cheese, my vegan sour cream or my vegan fish tacos!
🤷♀️ Vegan Mexican Rice FAQs
A: Mexican rice is steamed long grain rice made with tomato infused broth along with onion, garlic and spices. It's also crucial that the rice is lightly toasted when making Mexican rice, for extra flavour!
A: Traditionally you'll find cumin and chilli powder in Mexican rice, but some recipes call for ground coriander, black pepper and fresh herbs too.
So there you have it! My vegan Mexican rice! Use it with my vegan tofu fajitas, with my vegan taco bowl or any dish you like!
Vegan Mexican Rice (Stove or Instant Pot)
Ingredients
- 380 g basmati rice or long grain rice
- 2 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic finely minced
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne or ancho chilli powder
- ¼ teaspoon flaky sea salt
- 710 ml hot vegetable stock/broth for stove method 530ml for instant pot
- 2 tablespoon tomato puree
- Fresh coriander to serve
Instructions
- In a medium bowl, wash the rice in cold water then drain through a sieve. Repeat two more times then set the drained rice aside.380 g basmati rice
Stove Method
- Place a medium saucepan over medium-low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.2 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.1 teaspoon ground cumin, ¼ teaspoon cayenne or ancho chilli powder, ¼ teaspoon flaky sea salt
- Add the 710ml (3 cups) of hot vegetable stock/broth and tomato puree. Stir to combine and bring to a simmer. The moment the pan begins to simmer, reduce the heat to the lowest setting and cover the pan with a tight fitting lid. Allow the rice to cook this way for 15 minutes.710 ml hot vegetable stock/broth for stove method, 2 tablespoon tomato puree
- Once 15 minutes are up, remove the lid, do not stir the rice but place a tea towel over the top of the pan to form a seal and cover again with the lid.
- Leave the rice to steam for another 20 minutes.
- Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.Fresh coriander
Instant Pot and Rice Cooker Method
- Set the instant pot to sauté mode on low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.2 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.1 teaspoon ground cumin, ¼ teaspoon cayenne or ancho chilli powder, ¼ teaspoon flaky sea salt
- Add the 530ml (2 and ¼ cups) hot vegetable stock/broth and tomato puree. Stir to combine. Cancel sauté mode and seal the top of the instant pot with the lid, making sure the valve is set to “seal”.710 ml hot vegetable stock/broth for stove method, 2 tablespoon tomato puree
- Set to pressure cook for 4 minutes on high pressure. After 4 minutes, release the pressure manually.
- Once all the steam has stopped being released, remove the pot from the instant pot machine and set aside on a heat-proof surface with the lid still on.
- Leave the rice to steam this way for a further 7 minutes.
- Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.Fresh coriander
Ugh
Ruined my dinner. I think the liquid to rice ratio is off. Are you supposed to add the tomatoes shown in the picture but not listed in ingredients? Note recipe instructions do not tell you to add rice.
kathleen
texture was good but taste was VERY bland. needed more tomato and salt.
Naushin
Decent recipe but the servings adjuster doesn't change the quantity of water required for the instant pot method and unfortunately I didn't notice so I used half the amount needed and it stuck to the bottom and burned! When I realised, I added the rest of the water and just let the rice steam in the heat for the rest of the time and it was ok in the end 🙂
Kiersten
Hi, I see your ingredient photo shows a box of Italian Passata, but I don’t see that used in the actual recipe. Is this supposed to be included?