Vegan Spanish Rice

Homemade vegan Spanish rice also known as Mexican rice (arroz Mexicano), red rice (arroz rojo) or tomato rice is a hearty nutritious dish made in one pot that features long grain brown rice, tomatoes, peppers, tomato paste, onion, garlic and classic Latin seasoning. Easy, delicious and good for you!

Vegan Spanish Rice

A delicious rice bowl to be enjoyed on its own or to be part of a heartier meal of rice and beans any day of the week.  The leftovers make a fabulous stuffed pepper filling if you happen to have any left. Naturally dairy free and gluten free, it can be prepared entirely oil-free and if you aren’t a soyrizo / vegan chorizo fan feel free to omit it altogether.

About the Rice

This recipe features a whole long grain brown rice loaded with antioxidants so you don’t have to compromise on nutrition. If you can find “red rice” even better as it is even more nutritious. Regardless of which variety you use It’s important to rinse the rice in a few changes of water before cooking just to make sure you wash off as much of the arsenic from it as possible.

Ingredient Tips + FAQ

• The Tomatoes – The recipe calls for both tomato paste + canned tomatoes, they both add their own delicious magic. Because I love rustic textures in food i prefer to start with whole fire roasted tomatoes that I gently crush with my hands before adding them in. You can use diced tomatoes instead and skip all the fun 😉
• About the seasonings – an earthy mix of coriander, cumin, onion and garlic powders, smoked paprika and a pinch of oregano. You can add a touch of brown sugar or maple syrup to balance out the acidy of the tomatoes, it’s totally optional! (San Marzano variety tomatoes are the sweetest so use those if available and forget about adding any sweetener).
• Water vs Broth – I’m a huge fan of water! There is so much flavor happening here from the aromatics, the tomatoes and the seasonings, essentially a crazy delicious broth that happens all in the pan. Although this rice is cooked pilaf style it’s actually going to end up with more of a risotto creamy texture because of the liquid to rice ratio. If you are after a drier rice then make sure to cut back the water by 1/2 cup or so.
• Vegan Chorizo / Soyrizo – If you are a fan start by pan searing a couple of links and then proceed to sautée the onion and aromatics in those drippings. It ads a nice authentic depth of flavor to the dish but it can totally be omitted for a healthier WFPB complaint adaptation of the recipe.
• Storage – the leftovers keep in the fridge in lidded air tight containers for up to a week and they also lend nicely to freezing if you wanted it.

what goes with Spanish rice

• pinto beans
• black beans
• chunky guacamole +salsa
• cauliflower steaks
• vegan chicken
• mushroom carnitas
• grilled corn salad
• avocado tomato salad.
• creamy cucumber salad.

how to make vegan Spanish rice

Vegan Spanish Rice

Vegan Spanish rice also known as Mexican rice (arroz Mexicano), red rice (arroz rojo) or tomato rice is a hearty nutritious dish made with long grain brown rice, tomatoes, peppers, onion, garlic and classic Latin spices.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Ingredients

• 1 onion diced
• 1 bell pepper chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste double concentrated preferably
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1.5 tsp corriander
• 1.75 tsp sea salt
• 1 Tbsp brown sugar optional
• 1 tsp oregano
• 2 cups long grain brown rice rinsed + drained
• 28 oz can fire roasted tomatoes whole or diced
• 3 cups water
• 10 sprigs thyme
• 1/3 cup cilantro or parsley for garnish
• 2 links soyrizo cut into 1 inch pieces - Optional

US Customary - Metric

Instructions

• Preheat a 12 inch high sided sautee pan over medium heat. Add a light drizzle of olive oil and pan sear the soyrizo until golden brown. Transfer to a bowl and keep warm.
  2 links soyrizo
• Add the diced onion with a pinch of salt and sauce until translucent and starts to get some color. Add the bell pepper and sauté a few more minute just until it begins to soften. Push the veggies to the side and add the garlic in the center with a drop of oil. Cook for about 40 seconds or so just until fragrant then give everything a good stir.
  1 onion, 1 bell pepper, 3 cloves garlic
• Add the tomato paste and mix well.
  2 Tbsp tomato paste
• Sprinkle in your spices: paprika, onion + garlic powder, cumin, coriander, brown sugar, salt and oregano. Stir and cook another minute or so until you start to smell the aroma of all the spices.
  2 tsp smoked paprika, 2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1.5 tsp corriander, 1 Tbsp brown sugar, 1 tsp oregano, 1.75 tsp sea salt
• Stir in the brown rice and make sure to coat all over. Add the tomatoes with all the juices. (If starting with whole tomatoes make sure to lightly crush them with your hand before adding them.)
  2 cups long grain brown rice, 28 oz can fire roasted tomatoes
• Pour in the water, add the thyme sprigs and bring to a boil. Give everything a good stir, turn the heat down to medium low and cover with a tight lid. Simmer for 55 to 60 minutes or adjust timing depending on the type of rice you are using. Remove from heat and allow the rice to sit covered and additional 10 to 15 minutes to finish absorbing all the liquid.
  3 cups water, 10 sprigs thyme
• Fluff with a fork and add the soyrizo back into the dish. Serve hot sprinkled with fresh cilantro, parsley or scallions.
  2 links soyrizo, 1/3 cup cilantro or parsley

WFPB + Plantricious

• For compliance sautée in water instead of oil and omit the soyrizo + brown sugar.
  

Notes

• The Tomatoes - The recipe calls for both tomato paste + canned tomatoes, they both add their own delicious magic. Because I love rustic textures in food i prefer to start with whole fire roasted tomatoes that I gently crush with my hands before adding them in. You can use diced tomatoes instead and skip all the fun 😉
• About the seasonings - an earthy mix of coriander, cumin, onion and garlic powders, smoked paprika and a pinch of oregano. You can add a touch of brown sugar or maple syrup to balance out the acidy of the tomatoes, it's totally optional! (San Marzano variety tomatoes are the sweetest so use those if available and forget about adding any sweetener).
• Water vs Broth - I'm a huge fan of water! There is so much flavor happening here from the aromatics, the tomatoes and the seasonings, essentially a crazy delicious broth that happens all in the pan. Although this rice is cooked pilaf style it's actually going to end up with more of a risotto creamy texture because of the liquid to rice ratio. If you are after a drier rice then make sure to cut back the water by 1/2 cup or so.
• Vegan Chorizo / Soyrizo - If you are a fan start by pan searing a couple of links and then proceed to sautée the onion and aromatics in those drippings. It ads a nice authentic depth of flavor to the dish but it can totally be omitted for a healthier WFPB complaint variation of this rice dish.
• Storage - the leftovers keep in the fridge in lidded air tight containers for up to a week and they also lend nicely to freezing if you wanted it. 

Nutrition

Calories: 519kcal | Carbohydrates: 96g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1692mg | Potassium: 535mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2564IU | Vitamin C: 51mg | Calcium: 140mg | Iron: 14mg

Course: Side Dish

Cuisine: Spanish

Keyword: red rice, tomato rice, vegan Spanish rice

Servings: 4 people

Calories: 519kcal

Author: Florentina

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