Vegan Mexican Rice - Traditional Food
A one-pan vegan Mexican rice simmered in tomato sauce with sweet corn, peas and warm spices, ready in about 30 minutes. Serve it as a colourful side dish or a light main, topped with vegan mozzarella and fresh basil.
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 ground
- salt and freshly ground black pepper to taste
- 1 tomato chopped
- 2 tbsp basil leaves fresh, chopped
- ⅓ cup vegan mozzarella shredded (or regular cheese, for a non-vegan version)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring, until the onion turns translucent, about 4 minutes.
- Add the rice and cook, stirring, for about 3 minutes more, until the grains are coated and lightly toasted.
- Pour in the tomato sauce and the vegetable broth and stir well to combine.
- Add the sweet corn, green peas, chili powder and cumin.
- Season with salt and freshly ground black pepper to taste.
- Bring to a boil, then cover with a lid.
- Reduce the heat to low and cook until the rice is cooked through, about 15 minutes.
- Stir in the chopped fresh tomato.
- Top with the shredded vegan mozzarella and the chopped basil, then serve.
Notes
Do not stir the rice while it simmers - keep the lid on so the grains stay fluffy and separate. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat with a splash of water or vegetable broth to loosen the rice.