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Tasty Vegan Mexican Red Rice is much like my mom's Spanish Rice (except there's no meat).

Vegan Mexican Red Rice

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lois Carter Crawford / Moosewood Restaurant New Classics


  • 2 tablespoons vegetable oil
  • 1/3 cup onions finely chopped
  • 1/3 cup red bell peppers finely chopped
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • a pinch less than 1/8 teaspoon teaspoon cayenne pepper (or spicy paprika)
  • 1/4 teaspoon salt
  • 1 large tomato
  • 1 cup long grain white rice
  • 1 cup water


  1. In a medium saucepan, heat the oil on medium heat.
  2. Add the onions, peppers,cumin, cayenne, and salt and sauté for about 5 minutes until onions are transparent.
  3. Add the garlic and sauté for a minute more.
  4. While the onions, peppers and spices are cooking, purée the tomato in your food processor to make about a cup of sauce. If it doesn't make a cup, either add more tomato or add water until you have a full cup.
  5. Add the rice and tomato purée to the onion mixture and stir for 1-2 minutes.
  6. Add the water and bring to a boil.
  7. Cover tightly and reduce the heat to simmer. Simmer gently for 15 minutes.
  8. Remove from heat and allow to sit for 5 minutes before lifting the lid.
  9. Fluff the rice and serve.