This vegan Mexican rice recipe is delicious served as a side, used in burritos, topped with fajita veggies, stuffed in roasted peppers, and so much more. Hope you love this vegan Spanish rice as much as we do!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Sides
Cuisine: Mexican
Servings: 4
Calories: 244kcal
Author: Toni Okamoto
Ingredients
1teaspoonvegetable oil
¼cuplarge yellow oniondiced
3clovesgarlicminced
1cupmedium-grain rice
8ouncecan of tomato sauce
2cupswater
1teaspoonsalt
1teaspoonpepper
Instructions
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.