This Vegetarian Mexican Rice recipe is simple to make at home. It's the perfect side dish for almost any meal!
This simple Vegetarian Mexican Rice recipe is the perfect one-pan side dish that brings authentic cantina flavors straight to your busy weeknight dinner table.
We grew up eating boxed Mexican rice, and once We started cooking on the own, We found out it was super simple to make the own.
And, homemade Mexican rice is truly SO much better than the boxed stuff!
Toasty grains of rice soak up a savory tomato base with earthy, toasted cumin and sautéed garlic and onions. The peas add pops of freshness to every bite.
This Mexican rice has become a staple for our family taco nights. It's reliable, fast, and even better the next day as leftovers!
Why you'll love this family favorite recipe!
- One pan wonder – It cooks in simply one pan for a lightning-fast cleanup.
- Simple to customize – You can easily customize it with whatever vegetables are in your crisper drawer.
- Leftover magic – It tastes even better as leftovers for a quick workday lunch.
- Budget-friendly– The ingredients are budget-friendly pantry staples you likely already have.
Ingredient notes
Here are a few quick notes about some of the main ingredients to make this Mexican rice.
- Long-grain white rice – Any long-grain white rice, like basmati rice or jasmine rice, stays separate and fluffy after cooking.
- Tomato sauce – This adds the signature rich color and a subtle tang. Use crushed tomatoes if you want a chunkier texture.
- Tomato bouillon – This adds an intense depth of savory flavor and that classic vibrant orange-red color. You can use a vegetable bouillon cube with a teaspoon of tomato paste as a quick swap.
- Onions and garlic – Sautéing these first creates a sweet, aromatic base that mellows beautifully during the simmer.
- Vegetable broth – Using broth instead of water adds deep savory notes to every grain.
- Cumin – This spice offers a smoky, signature warmth.
- Frozen peas – Peas add sweetness and vibrant color without any extra chopping.
Step-by-step instructions
You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are a few step-by-step photos to help you see how simple it is to make vegetarian Mexican rice at home!
- Sauté the dry rice in oil until the grains turn a beautiful golden brown.
- Stir in the garlic, onions, and tomato sauce until the garlic and onions become soft and fragrant.
- Add the peas and seasonings.
- Add in the broth, then bring the liquid to a boil.
- Lower the heat, cover the pan, and simmer until the liquid is fully absorbed.
- Let the rice sit covered for five minutes before fluffing with a fork.
Marlynn's Tip
Recipe Tip
If you can't find tomato bouillon, you can use tomato paste instead and then slightly increase the seasonings.
Recipe FAQs
Is this Mexican rice spicy?No, this vegetarian Mexican rice is flavorful but not at all spicy. If you want to add spice, you can add some chili powder to the seasoning while it's cooking, or mix in some chopped japapeño or habañero peppers.
Can We use brown rice for this recipe?Yes, but you will need to increase the broth and the cooking time significantly.
Can We add meat to this rice?Absolutely! It's tasty with some seasoned shrimp, chopped chicken or pork, or ground beef taco meat mixed in.
What's the best way to store leftovers?Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat either in a pan or in a microwave with a splash of water.
Serving suggestions
This vegetarian Mexican rice is the perfect simple side dish to go with almost any meal!
Serve this rice as the base for a vegetarian burrito bowl topped with fresh avocado and black beans.
For a complete meal, pair it with Pressure-cooker Mexican shredded beef, elote dip, and/or air fryer shrimp tacos.
🍷 🥂 Wine pairings
Sauvignon Blanc or Albariño: A dry, chilled white wine like a Sauvignon Blanc or Albariño complements the earthy flavors of the rice beautifully.
Grenache: This medium-bodied red is a fantastic match if you're in the mood for red wine. Its red fruit flavors and hints of spice complement the smoky cumin without overpowering the delicate rice.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Vegetarian Mexican Rice
By Marlynn Schotland Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 4 servings A flavorful, simple side dish for any weeknight dinner.Ingredients
- ¼ cup vegetable oil
- 1½ cups long grain white rice
- 1 garlic clove, minced
- ¼ cup finely diced yellow onion
- ¼ cup tomato sauce, about 4 ounces
- 2 teaspoons tomato boullion
- ½ cup peas
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 3 cups vegetable broth, or water
Instructions
- Heat the oil in a large pan over medium-high heat. Add the rice and stir, cooking and toasting for 7-10 minutes, until golden brown but not burnt.
- Add the garlic and onion, stir to combine and sauté for 1 minute, simply until they are softened and fragrant.
- Add the tomato sauce, tomato boullion, peas, cumin, and salt.
- Pour in the broth and gently stir.
- Cover and reduce the heat to low. Simmer on low for about 20 minutes, simply until the rice is cooked and little liquid remains.
- Remove from heat and allow to rest, undisturbed, for 5 minutes.
- Uncover and fluff rice with a fork before serving.
Notes
Makes approximately 4-5 servings. Rinse the rice until the water runs clear before using in the recipe.Nutrition
Calories: 408 kcal, Carbohydrates: 63 g, Protein: 6 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Sodium: 1074 mg, Potassium: 196 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 587 IU, Vitamin C: 9 mg, Calcium: 35 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.