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

Flavorful vegan Mexican rice with tomato sauce, simple, delightful!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Mexican rice, vegan mexican red rice
Servings: 4
Calories: 246kcal
Author: Kathy Owen

Ingredients

  • 2 tablespoons vegetable oil
  • ⅓ cup onions finely chopped
  • ⅓ cup red bell peppers finely chopped
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper less than ⅛ teaspoon; or try spicy paprika
  • ¼ teaspoon salt
  • 1 large tomato
  • 1 cup long grain white rice
  • 1 cup water

Instructions

  • In a medium saucepan, heat the oil on medium heat.
  • Add the onions, peppers,cumin, cayenne, and salt and sauté for about 5 minutes until onions are transparent.
  • Add the garlic and sauté for a minute more.
  • 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.
  • Add the rice and tomato purée to the onion mixture and stir for 1-2 minutes.
  • Add the water and bring to a boil.
  • Cover tightly and reduce the heat to simmer. Simmer gently for 15 minutes.
  • Remove from heat and allow to sit for 5 minutes before lifting the lid.
  • Fluff the rice and serve.

Nutrition

Calories: 246kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 154mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg