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A large bowl of Mexican rice topped with cilantro and fresh lime on top of a napkin.
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Vegan Mexican Rice

This easy vegan Mexican rice recipe is the perfect side dish to your Mexican spread. This flavorful and fluffy rice is seasoned with fresh tomatoes, onion, and garlic salt. Serve it alongside black beans or as the base to burrito bowls. Ready in under 30 minutes, vegan, and gluten free.
Prep Time5 mins
Cook Time20 mins
Resting time10 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: gluten free, mexican, rice, side dish, tomato, vegan, vegetarian
Servings: 4 people
Calories: 211kcal
Author: Elise Shivamber


  • Blender or Food Processor
  • Large skillet or dutch oven


  • 1 cup long grain white rice
  • 1 tablespoon oil I like avocado or canola oil
  • 1 cup Vegetable Stock/Broth
  • 2 roma tomatoes
  • ¼ white onion
  • ½ teaspoon garlic salt
  • Cilantro and fresh lime juice for topping optional


  • Blend vegetable broth, roma tomatoes, white onion and garlic salt in a high-powered blender until smooth. Leave to the side.
    1 cup Vegetable Stock/Broth, 2 roma tomatoes, ¼ white onion, ½ teaspoon garlic salt
  • Add olive oil to a large skillet over medium-low heat. Toast long grain rice for 3-5 minutes, until toasted, stirring occasionally.
    1 tablespoon oil, 1 cup long grain white rice
  • The rice will first become translucent and then toast in pieces. It’s okay if not all rice kernels are toasted evenly, you want at least some toasting color to know it has the flavor and has released the starches.
  • Add in tomato puree mixture to the toasted rice. Bring to a boil, cover and reduce heat to low. Simmer for 12-15 minutes, or until the liquid has absorbed into the rice.
  • When rice is tender and cooked, remove pot from the heat. Lift the cover and fluff gently with a fork. Place cover back and let sit undisturbed for 10 minutes.
  • After resting, add optional lime juice or chopped cilantro. Serve immediately or store and serve later!
    Cilantro and fresh lime juice for topping



Serving Size: 1 cup uncooked cooked rice equals about 3 cups cooked rice. A typical serving of rice is ¼ cup uncooked rice per person.
Toast the rice: Make sure to toast the rice until transparent as this will reduce the likelihood of having mushy or soggy rice. The rice might not be evenly toasted, but having some color will also help add extra flavor.
Don’t need to rinse AND toast: There’s a common misconception that you need to rinse and toast the rice. The toasting of the rice does the same job (removing extra starches) as rinsing the rice.
Rest and fluff: Letting the rice rest will help finish the cooking. Don’t skip this step, it’s worth waiting!
Storage directions: Store in an airtight container in the refrigerator for 3-4 days. 
Reheat directions: Microwave for 1 minute, then stir. Heat for an additional few seconds if needed. 
Freezer directions: You can freeze leftover rice in an airtight container for up to 3 months. 


Serving: 0.75cup | Calories: 211kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 530mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg