This Gluten Free Vegan Mexican Rice recipe is a simple and flavorful side dish for taco night, or to add to a burrito bowl. This recipe only requires 25 minutes and 9 ingredients and yields flavorful, fluffy rice!
We eat a lot of tacos and burrito bowls in my house. They are quick, versatile and delicious. I whip up my Lentil Tacos which are super quick and easy and if I'm feeling ambitious, my favorite toppings are my Avocado Crema and Corn Salsa. It's the best combination!
And, I always make either rice or beans to eat along with the tacos. And lately, this Gluten Free Vegan Mexican Rice has been hitting the spot. While this recipe is certainly not authentic, it is delicious.
Jump to:
Why You'll Love This Recipe
- This recipe is simple to make and only requires 9 basic ingredients!
- It is the perfect side for tacos or addition to a burrito bowl.
- This Vegan Mexican Rice is also gluten-free, so anyone can enjoy it.
- It's ready in about 25 minutes, so this recipe is great for a weeknight.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Jasmine Rice: I use white jasmine rice for this Vegan Mexican Rice recipe. This is not authentic, but it is what is easily accessible to me.
Extra Virgin Olive Oil: You can use any oil you like to cook with, here. Canola oil, avocado oil or even coconut oil will all work!
Tomato Paste: Tomato paste provides depth of flavor and umami to the rice.
Vegetable Stock: To keep this Mexican rice recipe vegetarian, be sure to use vegetable stock. My favorite is Better than Bullion Vegetable Base. I always keep a few jars in my pantry.
Step-by-Step Instructions
Step 1. First, in a 2-3 quart saucepan, sweat the onion in oil over medium heat until the onion is translucent, about 3 minutes.
Step 2. Then, add the garlic, tomato paste and spices and cook, stirring frequently for about 3 minutes. In this time the garlic will cook, the spices will bloom and the tomato paste will slightly toast.
Step 3. Next, add the rinsed jasmine rice and allow the rice to toast for a couple minutes while stirring constantly. This will help keep the grains of rice separate and fluffy.
Step 4. After the rice is toasted, add the vegetable stock and bring to a boil. Then, cover the pot reduce heat to low. Set a timer for 12 minutes. When the timer goes off, remove from heat but don't open the lid!
Step 5. Allow the rice to steam in the pot for 10 minutes and then open the lid, add the lime juice, fluff with a fork.
Step 6. Top with cilantro and serve this Gluten Free Vegan Mexican Rice with tacos, in a burrito bowl or roll it up into a burrito.
Recipe FAQs
To store, transfer the leftover rice to an airtight container and store it in the refrigerator for up to 4 days.
To ensure that your rice isn't mushy, it's important to toast the rice before adding the cooking liquid. This stops the grains from sticking together.
It is also helpful to use slightly less liquid. I like to use 1 ¾ cups of liquid per 1 cup of rice.
Expert Recipe Tips
Don't skip the rest time! Allowing the rice to rest for 10 minutes with the lid on after cooking will allow it to fluff up nicely.
Looking for More Taco Night Recipes?
If you tried this Gluten Free Vegan Mexican Rice recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Mexican Rice (Gluten Free!)
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 2-3 Quart Sauce Pan with tight-fitting lid.
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon Extra Virgin Olive Oil See Note
- ½ Medium Yellow Onion, small dice about ½ cup
- 2 Medium Cloves Garlic, minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- 1 Cup White Jasmine Rice, thoroughly rinsed
- 1 ¾ Cups Vegetable Stock
- 1 ½ teaspoon Lime Juice
- Cilantro to Garnish, optional
Instructions
- Heat a 2-3 quart saucepan with a tight-fitting lid, or dutch oven over medium heat.
- Add oil and onion to the pot and sweat the onions for 3-4 minutes, or until they are translucent.1 tablespoon Extra Virgin Olive Oil, ½ Medium Yellow Onion, small dice
- Add garlic, tomato paste, paprika and oregano. Sauté, stirring frequently for 3 minutes, until the tomato paste starts to brown.2 Medium Cloves Garlic, minced, 1 tablespoon Tomato Paste, ½ teaspoon Paprika, ½ teaspoon Oregano
- Add the rinsed jasmine rice and stir. Allow rice to toast, stirring frequently for about 1 minute.1 Cup White Jasmine Rice, thoroughly rinsed
- Add the vegetable stock and stir. Bring the mixture to a boil, then reduce heat to low and place the lid onto the pot. Set a timer for 12 minutes.1 ¾ Cups Vegetable Stock
- Once 12 minutes have elapsed, remove the pot from heat, but don't open the lid. Set another timer for 10 minutes and allow the rice to steam in the residual heat. (See Note) After 10 minutes have elapsed, add the lime juice, fluff with a fork, garnish with cilantro and serve.1 ½ teaspoon Lime Juice, Cilantro to Garnish, optional
Comments
No Comments