Easy Vegan Mexican Rice (Style 2)

February 28, 2015
3 Reviews (5.00 out of 5)
Prep time
Cook Time

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!


  • 3-4 Tablespoons
    Vegetable Oil
  • 1 Cup
    Long grain rice
  • 1 Teaspoon
    Garlic salt or 1 Clove of garlic finely minced
  • 1/2 Teaspoon
    Ground cumin
  • 1/2 Teaspoon
  • 1/3 Cup
    Finely chopped onion
  • 1/2 Cup
    Tomato sauce
  • 1 Cup
    Canned diced tomatoes with chilies (drained)
  • 2 Cups
    Vegetable stock


  1. 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.

  2. While the rice is toasting, add the spices. Stir in the onions and cook until tender.

  3. Add the tomato sauce and tomatoes, vegetable stock, and bring to a boil.

  4. 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.

  5. Enjoy!

3 reviews for Easy Vegan Mexican Rice (Style 2)

  1. Jen


    This is easy, tastes superb and you can make it as spicy as you like! I love it just the way it is!

  2. Jen


    This is the best Vegan or any for that matter recipe I’ve come across, the simplicity verses the flavor makes this simple dish seem like I labored for hours! It’s wonderful!

  3. david


    Super easy n got me into that cookin feel. Thanks! I used smoked paprika and a basil pasta sauce with some cayenne pepper. Excellent recipe!

  4. Julie P


    Delicious! My changes were not drastic, and due to what I had in my pantry. Rather than tomato sauce and tomatos with chili’s, I pureed 1 1/4 cup of plain, canned tomatoes.

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