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Bowl of Vegan Spanish Rice

Vegan Spanish Rice

Vegan Spanish Rice will perfectly complement most Spanish and Mexican cuisine. It's bursting with vibrant colors and rich flavors, which makes this dish the ideal side accompaniment to your favorite main courses. Whether you're serving up fajitas, enchiladas, tacos, or burritos, our Spanish Rice adds a burst of flavor to your dining experience.
Servings 4
Print Recipe Pin Recipe
Total Time 45 minutes

Ingredients
  

  • 1 cup long grain white rice
  • 1 3/4 cup vegetable broth (or water)
  • 1 cup tomato sauce
  • 1/2 finely diced onion (yellow or white)
  • 1/2 cup bell pepper, finely diced (red or green)
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • pinch of cayenne pepper (more to add heat)
  • salt and pepper to taste
  • fresh cilantro, chopped (for garnish, optional)
  • lime wedges for serving

Instructions
 

  • Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
  • In a large, deep skillet or pan, heat the vegetable oil over medium heat. Add the diced onion, amd bell pepper. Sauté for about 2-3 minutes, or until the onion and peppers become tender. Add minced garlic and sauté another minute.
  • Add the rinsed rice to the skillet and stir to coat it with the oil and aromatics. Cook for an additional 2-3 minutes, stirring occasionally, until the rice turns slightly translucent.
  • Sprinkle the chili powder, cumin, paprika, turmeric, salt, and black pepper over the rice. Stir well to evenly distribute the seasonings.
  • Add the tomato sauce to the skillet and stir to combine with the seasoned rice. Cook for another 2-3 minutes, allowing the tomato sauce to infuse the rice.
  • Pour in the vegetable broth (or water). Stir to combine, ensuring everything is well-mixed.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid. Do not lift the lid while it's cooking.
  • Once the rice is done, remove it from the heat, fluff it with a fork, and let it sit for a few minutes. You can garnish with fresh cilantro and serve with lime wedges, if desired.