Vegan Spanish Rice
If you’re on the hunt for a simple yet delicious side dish, look no further than this vegan Spanish rice recipe! It only requires a few pantry staples but provides a vibrant, fluffy, and aromatic accompaniment to any meal. Serve it with tacos, in burritos, bowls, and more!
โค๏ธ Why youโll love this recipe
- Quick & easy: This recipe requires less than 30 minutes from start to finish. Plus, everything comes together in one pan!
- 7 ingredients: Enjoy a delicious side with just 7 ingredients that you likely already have in your kitchen. This budget-friendly recipe proves that less really is more!
- Versatile: Vegan Spanish rice pairs well with a variety of dishes, from tacos and burritos to vegan chili or stew.
- Perfect for meal prep: Vegan Spanish rice is ideal for preparing ahead of time. Just cook a large batch and enjoy it with your meals throughout the week!
If you’re a fan of easy side dishes like this vegan Spanish rice recipe, check out our vegan mashed sweet potatoes, maple glazed carrots, vegan mashed potatoes, and balsamic glaze Brussels sprouts.
๐ 30-minute vegan Spanish rice
Spanish rice, also known as Mexican red rice or arroz rojo, is a type of rice pilaf known for its rich, tomato-based flavor and tender grains of rice. This vegan Spanish rice recipe is our plant-based take, offering all the same great flavors as the original.
White rice is toasted until golden brown before being simmered in a savory broth infused with tomatoes, onion, and a hint of garlic. Weโve kept the add-ins to a minimum, but you can get creative here! Try peas, carrots, corn, or peppers to amp up the flavor.
Everything comes together in one pan and turns out perfectly tender, moist, and fluffy. This is the quick, easy, and flavor-packed side dish youโve been waiting for!
๐ Ingredients & substitutions
- Olive oil: Used to sautรฉ the aromatics and toast the rice, adding richness to the rice. You can swap it for any vegetable oil, like canola, avocado, or grapeseed.
- White onion: Adds a sweet, aromatic foundation. Yellow onion or shallots will also work for a similar flavor.
- Garlic: Provides a punchy, aromatic kick thatโs essential in Spanish rice. Garlic powder can be used in a pinch, but fresh is best.
- White rice: Long-grain rice is ideal since it doesnโt stick together. American or Mexican rice, basmati rice, or jasmine rice can all be used interchangeably.
- Crushed tomatoes: Provide a rich, tangy base and characteristic red color. Freshly purรฉed tomatoes or tomato paste diluted with water are also great options.
- Vegetable broth: Enriches the rice with a savory depth of flavor. Water can be used instead, but you may want to increase the salt slightly.
- Salt: Essential to bring out and balance all the flavors!
For a complete ingredient list and step-by-step guide, donโt forget to scroll down to our recipe card.
๐ How to make vegan Spanish rice
Step 1: Sautรฉ the aromatics
Begin by heating the olive oil in a saucepan or high-walled skillet over medium. Add the diced onions, letting them cook until they’re translucent. Stir in the garlic and let it cook just until it’s aromatic. Be careful not to burn it!
Step 2: Toast the rice
Add the rice, toasting it to a nice golden color, which should take a few minutes. This step gives the rice a distinctive nutty flavor and helps it absorb the liquids later on.
Step 3: Simmer the rice
Stir in the crushed tomatoes and vegetable broth. You can add a pinch of salt here, but remember, you can always add more later. Bring everything to a gentle boil, then cover the pan, reduce the heat, and let it simmer until the liquid absorbs.
Step 4: Rest & fluff
When the rice is done, remove the pan from the heat and let it sit with the lid on for a few extra minutes. This gives the rice time to finish steaming. Fluff it with a fork, then serve it immediately with your favorite Mexican meals. Happy eating!
If you have questions about this vegan Spanish rice recipe, check out our FAQs or leave a comment down below!
๐ฎ What to serve with vegan Spanish rice
Vegan Spanish rice makes the perfect side to Mexican mains and antojitos like these:
- Vegan fish tacos
- Vegan birria tacos
- Vegan enchiladas verdes
- Jackfruit carnitas
- Vegan chorizo tacos
- Enmoladas
- Black bean tacos
You can also add it to a burrito (or a burrito bowl!) with black beans, fajita veggies, sofritas, guacamole, and pico de gallo. Or, serve it at your next taco Tuesday night alongside corn tortillas, refried beans, salsa verde, calabacitas, and roasted chili corn salsa.
๐ก๏ธ Storage & reheating
Make this recipe a staple in your meal prep rotation with these simple storage and reheating tips:
- Fridge: Once cooled, store leftovers in an airtight container for up to 4-5 days.
- Freezer: Freezing is our preferred storage option since it locks the moisture in. Keep the rice in a sealed bag or container for up to 3-4 months. To avoid clumping, spread the rice out to cool before bagging it up.
- Reheating: The best way to reheat leftovers is in the microwave to keep the rice moist. You can also warm it on the stovetop over low heat with a lid on, stirring occasionally.
โป๏ธ Variations
- Tex-Mex: Add chile powder and cumin for a warm, slightly spicy, and smoky flavor.
- Legumes: Stir in cooked black beans or lentils for added protein and fiber.
- Veggies: Add peas, corn, carrots, peppers, or chiles into the mix for more texture and a pop of color. Or, finish the rice off with green onions, cilantro, or parsley.
- Brown rice: You can use brown rice for an even healthier alternative. Youโll need to increase the broth by about two-thirds of a cup and simmer the rice a little longer.
๐งโ๐ณ Top tips
- Use the right rice: Use long-grain white rice for the best texture. It doesnโt stick together like medium or short-grain rice varieties.
- Rinse your rice: Always rinse the rice to remove excess starch, which can make the recipe gummy.
- Toast thoroughly: Donโt rush toasting the rice. It’s key for flavor development.
- Use a lid: Use a tight-fitting lid to ensure the steam is evenly distributed and the rice cooks evenly.
- Simmer gently: Keep the heat low when simmering to prevent burning the bottom.
- Resist stirring: Once the rice is simmering, don’t stir. It can make the rice sticky.
- Check for doneness: If the liquid is absorbed but the rice isnโt tender, add a bit more liquid and continue cooking.
- Resting time: Let the rice rest after cooking it. This allows the grains to set and become fluffy.
๐ฌ FAQ
Ensure the pan is well-heated when you add the rice and do not stir it once you’ve reduced the heat to simmer.
If your rice is too wet, cook it uncovered for a few minutes so the liquid can evaporate.
The rice should be tender but still have a slight bite, and all the liquid should be absorbed.
Yes! Just make sure the vegetable broth and any other added ingredients donโt contain any gluten.
๐ด More side dishes
If you’re looking for more sides like this vegan Spanish rice to round out your meal planning, check out these recipes:
- Air Fryer Brussels Sprouts: Quick, easy, and nutrient-dense side dish.
- Potatoes and Green Beans: Tender baby potatoes and crisp green beans seasoned with garlic and thyme.
- Apple Walnut Salad: Crisp apples, toasted walnuts, dried cranberries, and vegan feta cheese.
- Tomato Cucumber Salad: Juicy tomatoes, crispy cucumbers, and savory onions tossed in a tangy vinaigrette.
30-Minute Vegan Spanish Rice
Equipment
- Chef's knife
- Cutting board
- Measuring cups
- Saucepan
Ingredients
- 2 ยฝ tablespoons extra-virgin olive oil (or neutral vegetable oil)
- ยฝ large white onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups long-grain white rice (rinsed & drained)
- 7 ounces (1 small can) crushed tomatoes (or tomato sauce)
- 2 ยพ cups vegetable broth (or water)
- Salt to taste
Instructions
- Heat the olive oil in a large saucepan or high-walled skillet over medium. Sautรฉ the diced onions for 4 minutes until translucent. Add the garlic and cook for another 1-2 minutes.
- Add the rice and continue cooking for 5-6 minutes, allowing it to toast slightly.
- Stir in the crushed tomatoes, vegetable broth, and salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let the rice simmer for 18-20 minutes until all the liquid is absorbed.
- Take the pan off the heat and let the rice stand with the lid on for another 5 minutes. Remove the lid and fluff the rice with a fork, then serve your vegan Spanish rice immediately with cilantro or other fresh herbs on top. Happy eating!
Video
Notes
- Use the right rice: Use long-grain white rice for the best texture. It doesnโt stick together like medium or short-grain rice varieties.
- Rinse your rice: Always rinse the rice to remove excess starch, which can make the recipe gummy.
- Toast thoroughly: Donโt rush toasting the rice. It’s key for flavor development.
- Use a lid: Use a tight-fitting lid to ensure the steam is evenly distributed and the rice cooks evenly.
- Simmer gently: Keep the heat low when simmering to prevent burning the bottom.
- Resist stirring: Once the rice is simmering, don’t stir. It can make the rice sticky.
- Check for doneness: If the liquid is absorbed but the rice isnโt tender, add a bit more liquid and continue cooking.
- Resting time: Let the rice rest after cooking it. This allows the grains to set and become fluffy.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.