This vegan spin on a classic Mexican red rice recipe has become a favorite in my home. It’s a family recipe that was passed on to me by my dear friend Toni Okamoto, founder of Plant Based on a Budget. It’s one of the most popular recipes she’s ever published, and for good reason! It’s easy to make using simple everyday ingredients, plus it’s fast, budget-friendly, super-delicious, filling, and cruelty free!Print
This family recipe for vegan Mexican red rice is delicious served as a side, used in burritos, topped with fajita veggies, stuffed in roasted peppers, and so much more. Hope you love it as much as we do!
- 1 teaspoon of vegetable oil
- ¼ of a large yellow onion, diced
- 3 cloves of garlic, minced
- 1 cup medium grain rice
- 8oz can of tomato sauce
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Heat vegetable oil in a medium-sized pan.
- Add onion and garlic and let cook until onions become translucent.
- Add the uncooked rice and fry for a few minutes until golden.
- Add tomato sauce and two cups of water, then stir with salt and pepper.
- Bring water to a boil, cover the pan with a lid and bring down heat to a medium-low temperature. Let it sit for 20 minutes at medium-low heat (without removing the lid) until the liquid has completely absorbed.
- Remove the lid and serve!
Keywords: vegan, mexican, spanish, rice,
It’s as simple as that! You’re going to love this easy and affordable one-pan rice dish. This entire dish (which has several generous servings) can be made for about $2, especially if you shop in bulk. Many thanks to Toni for sharing this veganized family recipe!