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    Home » Recipes » Delicious Vegan Dinner Recipes

    Vegan Mexican Rice (Gluten-Free!)

    Published: Apr 11, 2022 · Modified: Jun 27, 2024 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    A bowl with Vegan Gluten Free Mexican rice in it with a lime in the foreground.

    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
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Taco Night Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe in small containers on a marble surface.

    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

    Onion sautéing in olive oil in a saucepan.

    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.

    Tomato paste and spices added to the onion in the saucepan.

    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.

    Toasting the rice in a sauce pan.

    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.

    Liquid added to the other ingredients in the pot.

    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!

    Finished rice in the pot.

    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.

    Vegan gluten free Mexican rice in a bowl, garnished with cilantro.

    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

    How should I store this Vegan Mexican Rice?

    To store, transfer the leftover rice to an airtight container and store it in the refrigerator for up to 4 days.

    Why doesn't my Mexican rice come out fluffy?

    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.

    Gluten free vegan Mexican rice in a bowl garnished with cilantro.

    Looking for More Taco Night Recipes?

    • 4 ingredient guacamole without cilantro in a small bowl with a tortilla chip sticking out of it.
      4 Ingredient Guacamole Recipe
    • Vegan Black Bean Burrito with buffalo cauliflower rice and guacamole inside. Cut in half to show the inside.
      Black Bean Burritos with Buffalo Cauliflower Rice
    • Hand hold a chip dipping into the salsa.
      Easy Vitamix Salsa
    • Cilantro Lime Red Cabbage Slaw in a white bowl with a gold spoon.
      Cilantro Lime Red Cabbage Slaw

    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 Gluten Free Mexican Rice in a bowl with a spoon in it with ramekins in the background.

    Vegan Mexican Rice (Gluten Free!)

    Megan Calipari
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine Mexican, Tex Mex
    Servings 4 Servings
    Calories 216 kcal

    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

    Notes

    Use any neutral oil for this recipe! It will work with canola, avocado or even coconut oil.
    Don't skip the rest time! Allowing the rice time to rest and steam will help to keep the rice light an fluffy.
    To store: Allow the rice to cool and transfer it to an airtight container. Refrigerate for up to 4 days.

    Nutrition

    Serving: 1ServingCalories: 216kcalCarbohydrates: 41gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 446mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 409IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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