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Vegan Gluten Free Mexican Rice in a bowl with a spoon in it with ramekins in the background.
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5 from 1 vote

Vegan Mexican Rice (Gluten Free!)

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican, Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 216kcal
Author: Megan Calipari
Cost: $3

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: 1Serving | Calories: 216kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 446mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg