Description
Learn how to make Vegan Mexican Rice in a rice cooker! This restaurant-worthy side dish is flavorful, easy to make, and as close to the authentic version as possible. Stovetop instructions included.
Ingredients
- 1 and 1/2 cups long grain white basmati rice, uncooked
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2 tablespoons oil
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1 tablespoon vegan butter
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1 teaspoon granulated garlic (powder)
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1 teaspoon onion powder
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3/4 teaspoon cumin
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1/2 teaspoon salt
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2 tablespoons canned diced green chilies (optional)
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1 cup tomato sauce
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2 cups vegan chicken broth (water + 1 tablespoon no chicken bouillon paste) or use veggie broth!
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1/4 cup chopped cilantro plus more for serving
Instructions
Rice cooker method:
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Add the rice, oil and vegan butter to a large non-stick pan. Cook over medium heat , stirring until golden, 5 to 7 minutes.
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Transfer rice to the rice cooker, stir in the rest of the ingredients and cook!
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Fluff with a fork, season with salt and pepper and stir in a dollop of vegan butter if desired. Pour into a serving bowl, add a little chopped fresh cilantro
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Serve and enjoy alongside your favorite Mexican recipes! For step by step photos, Tips and more see above post. (oil free option in notes section*)
Stove Top method:
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Add the rice, oil and vegan butter to a medium saucepan/pot (not skillet). Cook over medium heat , stirring until golden, 5 to 7 minutes.
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Stir in the rest of the ingredients. Bring to a boil on high heat. Cover and reduce to a good simmer (medium-low heat) cook for 10 minutes. Remove from heat -do not lift lid-, set aside covered for 10 minutes.
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Fluff with a fork, season with salt and pepper and stir in a dollop of vegan butter if desired. Pour into a serving bowl, add a little chopped fresh cilantro
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Serve and enjoy alongside your favorite Mexican recipes!
Notes
- For oil free Mexican rice. Skip the frying, omit the oil and butter, use an oil free bouillon paste or sub veggie broth, rinse the rice well with water and add everything to the rice cooker and cook!
- Store: rice will keep covered in the fridge for up to 7 days. I don't recommend freezing.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Snacks & Sides
- Method: Rice cooker
- Cuisine: Mexican