This vegan Mexican Rice is easy to make and comes out fluffy and full of savory flavor every time! Garlic, onion, diced tomatoes and green chilies blend together into a quick broth to make this vegan Mexican rice the best you've ever had!
Make this family favorite in either your oven or Instant Pot Pressure cooker!
Fluffy Mexican rice!
I don't know about you guys, but rice is a favorite in our family! My husband and my kid can eat rice EVERY DAY. I love rice too, but I need to switch up the flavor every once in a while.
Luckily, this vegan Mexican Rice side dish BRINGS ALL THE FLAVOR!
And best of all, this Mexican rice is super easy to make - whether you want to make it in the Instant Pot or in the oven. You might just end up making this weekly!
How to make Vegan Mexican Rice in the oven:
First, thoroughly rinse your rice in a colander under cold running water. This will take several minutes, but it helps remove the starch and create fluffy rice!
After rinsing, let the rice drain and add to large oven-safe pot or skillet with a lid. Sauté rice over medium heat with the olive oil until grains become an opaque white (Photo 1). Be sure to stir frequently to prevent burning - usually takes 7-8 minutes.
In a blender, add vegetable broth (or use this vegan chicken broth seasoning + 2 cups water to make broth!), onion, garlic cloves, canned diced tomatoes with chilies (Rotel) and salt (Photo 2). Blend until smooth and add to the rice (Photo 3). Stir to combine.
Bring rice mixture to a boil over medium heat without the pot lid on. Once the rice is beginning to boil and cover with a lid.
Place the pot into the preheated oven to bake at 350 degrees Fahrenheit for 30-35 minutes. After 15 minutes, remove pot from oven and stir to make sure all the rice is well coated. Return the pan to bake for the remainder of the time.
How to make Mexican Rice in the Instant Pot:
If you're obsessed with your Instant Pot (like I am! This is the one I have), you can absolutely make this rice in the Instant Pot.
A word of warning though: it does come out just a little bit more wet. But if you leave the lid off of the pressure cooker for a few minutes after completing the rice, that moisture will dissipate.
To make this rice in the Instant Pot, saute the rinsed rice in 4 tablespoons of olive oil in the Instant Pot for 5 minutes, stirring occasionally.
Add the tomato sauce from the blender, stir, cancel the "saute" function, and cook on manual low pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes. Remove the lid, allow the extra moisture to evaporate, then stir to fluff the rice and serve!
What kind of rice is the best for this recipe?
I'm partial to long-grained white rice for this recipe. It is absolute perfection. You can certainly make substitutions, but if you want to use brown rice, you'll need to make time and water ratio adjustments.
Does this recipe have to be baked?
Baking the rice gives it a fluffiness that is hard to beat with other methods of cooking. As much as I love the Instant Pot, I still often make this Mexican rice in the oven.
If you don't have a pot that has a lid that can go in the oven, you can get one here.
Or complete the first three steps on the stove-top and then carefully transfer everything to a casserole dish and cover VERY well with foil or an oven-safe lid. You may need to bake a couple of extra minutes because you're allowing the rice to cool down a little when transferring it to a casserole dish.
This vegan Mexican Rice is a crowd favorite and an all-time perfect recipe to pair with:
- Vegan black bean taquitos
- A side of vegan refried bean dip and cabbage salsa
- A drizzle of vegan nacho sauce on top
- A generous scoop of mango pico de gallo on top
- Enchiladas
- Jackfruit tacos
- Taco Salad
- Tamales
- Fajitas
- Burritos
- Vegan taco soup
- Slow cooker pinto beans
I can't stop thinking about Mexican food so maybe it's time to hit the kitchen and make some of these vegan Mexican-inspired favorites:
- Vegan black bean taquitos
- Vegan Mexican pasta salad
- Jackfruit tacos
- Vegan tamales
- Vegan nacho cheese
- Best easy guacamole
- Mom's best salsa
- Vegan blender salsa
- Black bean salad
- Vegan black bean soup
- Vegan tofu and black bean tacos
If you’ve tried this Vegan Mexican Rice or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
DID YOU MAKE THIS RECIPE?? PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!
Recipe
Vegan Mexican Rice
Ingredients
- 2 cups white rice, long grain
- 3 tablespoons olive oil
- 1 10 oz. canned diced tomatoes with chilies, Rotel or similar
- 1 medium white onion
- 4 garlic cloves
- 2 cups no chicken broth or vegetable broth, (from about 2 teaspoon + 2 cups no-chicken base)
- 1 ½ teaspoon salt
Special equipment
Instructions
Oven instructions for Mexican Rice
- Preheat oven to 350 degrees or follow instant pot directions in notes below.
- Thoroughly rinse your rice in a colander under cold running water for several minutes. Let rice drain and shake to remove excess water.
- Add the rice to large oven-safe pot or skillet. Sauté rice over medium heat with the olive oil until grains become an opaque white. Be sure to stir frequently to prevent burning – usually takes 7-8 minutes.
- In a blender add no chicken or vegetable broth, onion, garlic cloves, canned diced tomatoes with chilies and salt. Blend until smooth and add to the rice. Stir to combine.
- Bring rice mixture to a boil over medium heat without the pot lid on. Once the rice is beginning to boil, put the pot lid on and place the pot into the preheated oven to bake at 350 for 30-35 minutes. After 15 minutes, remove pot from oven and stir to make sure all the rice is well coated. Return the pan to bake for the remainder of the time.
Instant Pot Mexican Rice
- Thoroughly rinse your rice in a colander under cold running water for several minutes. Let rice drain and shake to remove excess water.
- In a blender add no chicken or vegetable broth, onion, garlic cloves, canned diced tomatoes with chilies and salt. Blend until smooth and add to the rice. Stir to combine.
- Turn your instant pot onto Saute mode and add the 4 Tbsp. Olive Oil. Add rice and cook for around 5 minutes stirring occasionally. Pour blended mixture over the rice after the 5 minutes is up. Stir a little to combine everything. Cancel the saute mode.
- Close the Instant Pot, set the valve to "sealing," and set to Manual-Low Pressure mode and cook for 12 minutes. Allow natural release for about 10 minutes after it’s done, then manually release the pressure. Leave the lid off of the instant pot for several minutes to allow the excess moisture to dissipate, then fluff the rice and serve!
Nisha Floyd
Hi, i would love to make this rice , I just have one question?
Are you sure to use 2 cups of chicken bouillon base ? That’s seems like a a lot. Just making sure .
Nisha
Kate
Ooh I clarified it in the recipe. It's 2 cups no chicken broth base (which is about 2 tsp of the bouillon base + 2 cups water). I hope that helps!!
Meredith
Has anybody else had an issue with the Instapot saying “food burn” when making this? It has come on twice and I have opened the lid and scraped the bottom. Is there a way to prevent this?
Kate
Oh sorry to hear you're getting that issue! I found that some Instant Pots are more prone to the burn warning than others - mine has NEVER given me a burn notice but some of my family and friends' Instant Pots do sometimes. As long as you're scraping the bottom and stirring everything to make sure nothing is stuck, I don't know any other ways to try to fix it.
Nancy
First time I tried a Mexican rice recipe, dam delicious.
Kate
So glad to hear that! Thank you!
John R Burns
To take it up a notch I saute the onions and garlic, then at the 15 min stir, I add a can or two of sliced black olives. So good!
Kate
Ooh that does sound good! Thanks for the suggestion!
Jose
Excellent recipe
Rebecca
Thanks so much fro commenting! Glad you like it!
Lauren
I make this in the instant pot and it comes out perfect. I use mild salsa instead of Rotel because my kids think Rotel is too spicy. Thank you for a delicious recipe!
Rebecca
So glad you like it! Salsa is a great sub and gotta keep the kids happy! 😉
Juliet
Amazing! So yummy! This is my go-to recipe for Mexican rice. Thanks so much!!
Rebecca
Thanks SO much for the comment! Glad you love it!
Coco
This recipe was my first try at Mexican Rice and it turned out soooo good! I served it alongside tacos with vegan chorizo and homemade salsa. Definitely going to make this again!
Thank you Rebecca!
Rebecca
Awesome! Your tacos sound great too! Thanks so much for letting us know how it went!
Nicki
5 stars! So delicious! And easy too. I have never made rice like this before but I will certainly put this in our regular rotation with enchiladas. Thank you so much for the great recipe!
Rebecca
So glad you loved it! And enchiladas sound ahhmazzzzing right now! Thanks a mil for the stars and feedback!
Fiona
Best Mexican Rice recipe!
I made this for dinner as a side for grilled tofu tacos and it was absolutely delicious. The rice is fluffy and has so much flavor.
The recipe made a good amount so we had leftovers for lunch the next day.
Totally recommend trying this!
Rebecca
Thanks so much for your comment! So glad you loved the Mexican Rice!!