Vegan Mexican Rice- traditional food
Prep time
Cook time
Total time
Today we will talk about a vegan Mexican rice recipe that you cannot really find in Spain as you might have talked. What's so special about it?
Serves: 4+
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup basmati rice
  • 1 ½ cup tomato sauce
  • 1 ½ cup vegetable broth
  • ¾ cup sweet corn
  • ½ cup green peas
  • ¼ Tsp chili powder
  • ¼ Tbsp cumin
  • salt and freshly ground black pepper, to taste
  • 1 large tomato, chopped
  • 2 tablespoons chopped fresh basil leaves
  • ⅓ cup shredded vegan mozzarella
  1. Heat olive oil in a large skillet over medium heat. Add garlic and onion. Cook, stirring, until the onions are translucent, for about 4 minutes.
  2. Add the rice and cook for about 3 more minutes.
  3. Add tomato sauce and vegetable broth and bring to a simmer.
  4. Add corn, peas, chili powder, and cumin.
  5. Season with salt and pepper to taste.
  6. Bring to a boil and cover.
  7. Reduce heat to low and cook until the rice is cooked through, for about 15 minutes.
  8. Add fresh tomatoes.
  9. Top with shredded mozzarella, chopped basil and serve.
Recipe by Gourmandelle | Vegetarian Blog at