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+ servings
5 from 5 votes

One Pot Vegan Mexican Rice

by: claire cary

This Vegan Mexican Rice, also known as Spanish Rice is a gluten free recipe that adds tons of flavor to all of your favorite tacos, burrito bowls, and more! It's made in just one pot, freezer friendly and ready in about 30 minutes.
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Prep: 5 mins
Cook: 30 mins
Total: 35 mins


  • 2 cups long grain white rice
  • 1 cup plain tomato sauce
  • 1 medium white or yellow onion chopped small
  • 6 cloves garlic
  • ½ large red bell pepper very finely chopped
  • 3 tbsp olive oil
  • 2 ½ cups vegetable broth*
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ -1 tsp cumin
  • ¼ cup chopped cilantro
  • Juice from 1 lime
  • Optional: 1 jalapeno pepper diced


  • Chop the onion very finely and add to a large pot with the olive oil. I love using this onion press to get the onion chopped into even and very small pieces. 
  • Saute on low heat for 3-5 minutes, or until the onion starts to look translucent. 
  • Add in the minced garlic and chopped bell pepper. Saute for an additional 2-3 minutes. If using the jalapeno pepper, add it at this step. 
  • Add in all remaining ingredients including the tomato sauce but leave aside the cilantro. 
  • Bring to a low boil, cover, and reduce the heat to low. Be sure the heat is low, you don't want the liquid to absorb too quickly which will cause the rice to be undercooked. 
  • Let simmer for 15-20 minutes or until all liquid is absorbed. Stir halfway through to make sure nothing is sticking to the bottom.
  • Turn off the heat and let sit, covered, for 10 more minutes to finish cooking. 
  • Fluff with a fork and stir in chopped cilantro. 


If you are not vegan, you can sub the vegetable broth for chicken broth which does add a bit more flavor. 
You may need to adjust the amount of broth you are using based on your rice. I used long grain white rice, but you can also use white basmati rice or white jasmine rice. The back of the package of the rice should tell you how much liquid to use based on 2 cups of rice. Take that number and subtract 1/2 cup to account for some of the liquid in the tomato sauce. For example, long grain white rice calls for 3 cups of liquid for 2 cups of rice. I used 2 1/2 for this recipe. 
As written this recipe is not super spicy. To increase the spice, add a chopped jalapeno pepper (with seeds for extra spice) to the pot when you add the garlic and bell pepper, or add 1/4 tsp cayenne pepper.
You can use brown rice in place of the white rice. I only suggest using long grain rice, just be sure to check the back of the package and make the necessary alterations to the amount of liquid used. If using brown rice, you will need to cook it for an additional 10 or so minutes.
Serving: 1serving / Calories: 233kcal / Carbohydrates: 39g / Protein: 3.8g / Fat: 5.7g / Fiber: 1.5g / Sugar: 2g

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