Finally! A Mexican rice recipe that is just as good as the stuff made with chicken stock! This easy vegan recipe is a sure hit at any Mexican feast!
Heat the oil in a large saucepan (I use my cast iron dutch oven and it works GREAT). Add the rice and stir often while toasting the rice. It will have a slight nutty smell and is ready when puffy and starting to turn golden brown.
While the rice is toasting, add the spices. Stir in the onions and cook until tender.
Add the tomato sauce and tomatoes, vegetable stock, and bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes, stirring at least twice while simmering. When done, fluff with a fork and serve.