Vegan Mexican Rice
This Vegan Mexican Rice is a flavor-packed side dish! Perfectly complements your favorite Mexican meals or stands out on its own.
Servings: 4 servings
Ingredients
- 1 cup long-grain white rice rinsed
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 2 cups vegetable broth
- 1/4 cup tomato sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt to taste
- 1 lime Juice from (plus wedges for serving)
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Start by rinsing the long-grain white rice under cold water to remove excess starch.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then add minced garlic and cook for an additional 30 seconds.
- Add the rinsed rice to the saucepan, stirring to coat the grains. Sauté for another 2-3 minutes until slightly toasted.
- Pour in vegetable broth and tomato sauce. Stir in ground cumin, chili powder, and salt to taste. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for about 18-20 minutes or until liquid is absorbed and rice is tender.
- Remove from heat and let sit for 5 minutes. Fluff with a fork and squeeze lime juice over the rice. Mix in chopped cilantro if desired.
- Serve warm, garnished with lime wedges on the side.
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring cups and spoons
- Citrus Juicer
Notes
- Rinse rice to achieve the perfect texture.
- Don’t skip the simmering step for best results.
- Store leftovers in an airtight container for up to 4 days.