Vegan Mexican Rice
Vegan Mexican rice, also called Arroz Rojo or “Spanish rice,” is a tomato-simmered rice side dish flecked with sweet corn, green peas, and warm spices. You make it in one skillet: sauté onion and garlic, toast the rice, then let it drink up tomato sauce and vegetable broth until fluffy and tender. It is filling, budget-friendly, and comes together in about half an hour, which is exactly why it earns a spot next to almost anything you put on the table.
In today’s recipe, I will show you how to create the most delicious, flavor-packed vegan Mexican rice. I used basmati rice for my version, to which I added the classic tomatoes but also some green peas and sweet corn. The result is a colorful, comforting side that tastes like far more effort than it actually takes.
One thing worth clearing up: despite the “Spanish rice” nickname, this dish does not really exist in Spain. Rice was brought to Mexico by Spanish settlers in the 1500s through the port of Veracruz, and Mexican cooks made it their own with tomato, chili, and cumin. If you enjoy the backstory behind dishes like this, my complete guide to Mexican cuisine is a fun rabbit hole.
What Goes Into This Rice
The ingredient list is short and forgiving. Basmati rice is what I reach for because its long, separate grains stay fluffy rather than clumping, but any long-grain white rice works with the same method. Tomato sauce gives the dish its signature red color and savory backbone, while vegetable broth (or plain water in a pinch) is the cooking liquid that carries the flavor into every grain.
Sweet corn and green peas add pops of color and a little natural sweetness that balances the spice. Chili powder and cumin are the two spices doing the heavy lifting here, so use fresh, fragrant ones if you can. To finish, I scatter over fresh chopped tomato, torn basil, and a handful of shredded vegan mozzarella. If you like making your own, this stretchy vegan mozzarella melts beautifully over the warm rice.
How to Get Fluffy, Flavorful Rice
Two small habits make the difference between mushy rice and light, separate grains. First, toast the rice for a few minutes after the onion and garlic soften. Cooking the dry grains in the hot oil coats each one in fat and gives them a subtle nutty flavor, which also helps them hold their shape once the liquid goes in.
Second, once you have added the tomato sauce and broth, bring it to a boil, cover, then drop the heat right down to low. Resist the urge to lift the lid or stir. The rice needs that trapped steam to cook evenly, and stirring releases starch that turns the pot gluey. Let it sit undisturbed for about 15 minutes, until the liquid is absorbed and the grains are tender.
Why This Method Works
Simmering the rice directly in tomato sauce and broth, rather than boiling it in water and mixing in sauce later, means the grains absorb the seasoning as they cook. That is why every bite tastes seasoned all the way through instead of just coated on the outside. The gentle covered simmer also lets the corn and peas warm through without overcooking, so they keep their color and bite.
What to Serve With Mexican Rice
This rice is a natural side for anything with a Mexican or Tex-Mex leaning, but it is versatile enough to round out plenty of other meals. Spoon it alongside stuffed peppers, tacos, or a big pot of chili, or serve it as a light main with a simple salad and avocado. If you love rice-forward dinners, you might also enjoy my vegan paella for another one-pan crowd-pleaser, or browse the full collection of vegan rice recipes when you want more ideas. A bowl of warming vegan red lentil soup on the side turns it into a cozy, complete plate.
Make-Ahead and Storage Tips
Mexican rice keeps well, which makes it a smart batch-cook side. Let it cool, then store it in an airtight container in the fridge for up to four days. To reheat, add a splash of water or broth and warm it gently on the stove or in the microwave, which loosens the grains that firm up when chilled. It also freezes well for up to three months, so I often make a double batch and stash half for busy weeknights.
If you are the sort of cook who likes rice on rotation, it pairs nicely with the same batch-friendly spirit as my Serbian rice pilaf or an earthy brown rice and mushroom pilaf. Add the fresh tomato, basil, and cheese only when serving, not before storing, so they stay bright.
If you make this vegan Mexican rice, I would love to know how it turned out. Give it a star rating and drop a comment below telling me whether you kept the heat gentle or spiced it up, and what you served it alongside.
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Vegan Mexican Rice- traditional food
Ingredients
- 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 or water
- ¾ cup sweet corn
- ½ cup green peas
- ¼ Tsp chili powder
- ¼ Tbsp cumin
- salt and freshly ground black pepper to taste
- 1 tomato chopped
- 2 tablespoons basil leaves chopped fresh
- ⅓ cup vegan mozzarella or regular cheese, shredded
Instructions
- 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.
- Add the rice and cook for about 3 more minutes.
- Add tomato sauce and vegetable broth and bring to a simmer.
- Add corn, peas, chili powder, and cumin.
- Season with salt and pepper to taste.
- Bring to a boil and cover.
- Reduce heat to low and cook until the rice is cooked through, for about 15 minutes.
- Add fresh tomatoes.
- Top with shredded mozzarella, chopped basil and serve.
Frequently Asked Questions
In most home kitchens the two names refer to the same dish: rice simmered in tomato with onion, garlic, and warm spices until it turns reddish. Despite the ‘Spanish rice’ nickname, this style is Mexican rather than Spanish and is also called Arroz Rojo. The naming comes from the fact that Spanish settlers introduced rice to Mexico in the 1500s.
A long-grain white rice works best because the grains stay separate and fluffy. I use basmati for its light texture and fragrance, but any long-grain white rice will cook the same way with this method. Avoid short-grain or sticky rice, which turns gluey in a tomato simmer.
Toast the dry rice in the oil for a couple of minutes before adding liquid so each grain is coated in fat. Then bring it to a boil, cover, reduce the heat to low, and do not stir or lift the lid while it cooks. Stirring releases starch and makes the rice sticky, so leaving it undisturbed for about 15 minutes is the key to fluffy grains.
Yes, as written it is vegan because it uses vegan mozzarella and vegetable broth. The recipe card notes you can swap in regular dairy cheese if you prefer, but that version would no longer be vegan. Every other ingredient, from the rice to the vegetables and spices, is plant-based.
Absolutely. Once cooled, it keeps in an airtight container in the fridge for up to four days and freezes for up to three months. Reheat with a splash of water or broth to loosen the grains, and stir in the fresh tomato, basil, and cheese only at serving time so they stay fresh.
As written it is mild, since it uses only a small amount of chili powder plus cumin for warmth rather than heat. If you like it spicier, increase the chili powder or add a pinch of cayenne or a chopped fresh chili. To keep it very gentle, simply reduce the chili powder to taste.
Can I make this ahead of time and freeze it?
Never tried it, so I don’t know. But it should work. 😉
I did end up making it ahead and freezing and it turned out great. I’m planning to do the same thing now for a party this weekend 😃 I love this recipe! 😋
This is soooooo good! I have to try it again tomorrow, everyone loved this rice! 🙂
Thank you! 🙂