Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Simple Vegan Mexican Rice Recipe
This vegan Mexican rice recipe is so easy and so flavorful you'll never buy it again! Just dump in a pot and let the stove do the work!
Course
Side Dish
Cuisine
Mexican
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
216
kcal
Author
Sophia DeSantis
Ingredients
1 ½
cups
dried long grain brown rice
Drizzle of oil
optional
3
cups
veggie broth
low sodium if needed
¾
cups
jarred salsa
the more flavorful the better (see note)
½
cup
chopped carrots
½
cup
frozen corn
½
cup
frozen peas
½ - 1
teaspoon
sea salt
see note
¼
cup
chopped cilantro
optional
US Customary
-
Metric
Instructions
In a pot, brown the rice with a drizzle of oil over medium heat until browned. This is optional but will up the flavor.
Add everything else into the pot, bring to a boil. About 5 minutes.
Reduce to medium low and cook covered for 30-35 minutes. Check and add more broth if needed so it doesn’t burn.
Remove from heat. Let stand for 5 minutes then fluff with a fork. Add cilantro and mix in if using.
Serve with everything!
Notes
You can sub water for the broth but the flavor won’t be as good.
You can sub tomato sauce for the salsa but the flavor won’t be as good. Make sure to add more salt. The amount of salt will depend on your salsa.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
485
mg
|
Potassium:
303
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
2076
IU
|
Vitamin C:
7
mg
|
Calcium:
28
mg
|
Iron:
1
mg