Vegan Mexican rice is an easy plant based side dish that my meat eating husband loves! Combining tomatoes, cumin, and rice in this simple Mexican fried rice recipe in a flavourful yet mild (not spicy) way perfect for the whole family. Our gluten free, dairy free, and allergy friendly side dish recipe is also free from the top 9 common allergens: wheat, eggs, soy, milk/dairy, peanut, tree nut, fish, shellfish, and sesame.
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Jump to:
- The Quick Lowdown:
- Why We Love This Recipe
- Ingredients
- The Ingredient Low Down
- How to Make Vegan Mexican Rice
- Substitutions, Variations, & Adaptations
- Storage and Reheating Instructions
- Storage
- Reheating
- Top Tip
- Equipment
- FAQ
- What To Serve With Vegan Mexican Rice
- 📖 Recipe
- Other Recipes You May Enjoy
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Texture and Taste : Fluffy and light with a tomato and cumin taste, not spicy at all so it is perfect for families and kids.
Speed: Table ready in 35 minutes!
Difficulty: Medium difficulty. The frying of the rice can take a bit of patience.
Freezability: Once cooked and cooled vegan Mexican rice can be frozen for up to 6 months making for easy future meals!
Why We Love This Recipe
With food allergies, finding food that breaks you out of your usual tastes or "food rut" are always a fabulous find. I like that vegan Mexican rice has loads of flavour for me but no spice for our kids who are not fans of spicy foods. That is a huge win for us as far as meals and food allergies are concerned.
This is also a recipe I remember my mum making when I was a kid. Every time she'd fry up Mexican fried rice was in her cast iron pan in this huge batch. There is this comfort food side of Mexican rice for me because of those memories.
We don't use a cast iron pan as they can be a more porous cooking material and they are darn expensive. Getting a second hand one isn't an option for us because they can be a cross contact issue with our food allergies. Instead I make it in a pot, which also helps keep the spitting of the oil to a minimum when making this Mexican rice vegan recipe.
Ingredients
- Neutral Oil
- Long Grain White Rice
- White Onion
- Garlic
- Cumin
- Salt
- Vegetable Stock
- Diced Tomatoes in a Can
- Tomato Paste
See recipe card for quantities.
The Ingredient Low Down
Neutral Oil
Any allergy friendly neutral tasting oil that is good for high heat cooking will work. We like to use avocado oil but you can use whatever is safe for you and your family. Peanut, soy, and sesame oil are not recommended for this recipe. This recipe starts by frying the rice to make this Mexican fried rice recipe and a neutral oil is best for this step.
Rice
The key to making vegan Mexican rice is to use long grain white rice. The shorter rice, like medium grain pudding rice or Arborio or short grain Bomba, will make your rice dish sticky. A longer grained rice will help you get that fluffy rice texture that Mexican rice is known for.
Long grain white rice is what is used most often in this recipe. Basmati can be used in a pinch and brings a bit of a nutty flavour to the dish. Jasmine rice, though a long grain will give a much more floral taste to your dish. For more information on different kinds of rice check out this article about rice by Webstaurantstore.
One rice you really want to avoid is parboiled rice for this recipe. While it technically isn't a kind of rice it is rice that is partially cooked. Using parboiled rice will affect the amount of liquid needed to cook it and how long it cooks for. Another rice that will change the liquid needed for the recipe is brown or wild rice. We do not recommend using either of those rices either.
Onion and Garlic
We use both yellow or white onions interchangeably in this Mexican rice vegan recipe. We do not recommend using red onion as it will be really strong and change the colour of the rice dish. Shallots can be used for a more mild onion flavour.
We do not recommend using garlic or onion powder in this vegetarian Mexican rice recipe. It has been developed for fresh garlic and onion. You can use precut of either, if they are safe for you as a time saver.
Cumin and Sea Salt
Cumin is one of those spices you smell and it reminds you of southwest American and Mexican cooking. We use dried and ground cumin. Watch for spices ground and packaged in facilities or on lines that also process your food allergens, especially if you have a celery seed or mustard allergy.
We like to use sea salt but just about any salt will work in this Mexican fried rice. The only stipulation is that it is safe for you. Just like the cumin, salt can be packaged in shared facilities with lines shared with common allergens. Check with the labelled ingredients and the product manufacturer to double check.
Vegetable Stock
We use a low sodium broth because we make our own stock from veggie scraps. This way we can get the right saltiness in our vegan Mexican rice recipe. Making your own broth isn't for everyone, it is time consuming.
You can also buy stock that is already made, if it is safe for you. When choosing a pre-made stock, make sure it is soy free and gluten free. You may need to reduce the salt in the Mexican rice vegan recipe if your stock is heavily salted.
This recipe works well with both chicken or vegetable stock. If you are looking to make a vegan or vegetarian mexican rice side dish, use vegetable stock only. For those who are looking to add chicken protein, you can easily make your own chicken stock with the bones from a roast chicken.
Diced Tomatoes in a Can
Petite diced tomatoes in a can are the best for this Mexican rice vegan recipe. We can sometimes only find large diced tomatoes and they work just as well. You can blend them if you like smaller pieces in your vegan Mexican rice. We don't bother as that is one more dish that has to be washed.
Tomato Paste
Tomato paste is a concentrated tomato sauce that is really thick. A little goes a long way to add concentrated tomato flavour. You can find it in cans or in tubes that kind of look like toothpaste tubes. The tubes are our favourite as they can be stored a bit easier for longer in the fridge.
If you buy a small can of tomato paste for this vegan Mexican rice recipe and have some leftover, portion it into 1 tablespoon scoops in an ice tray or between 2 pieces of parchment paper. Put them in a sealed container or zipper bag and store in the freezer for the next time you need them.
How to Make Vegan Mexican Rice
Step 1
In a large heavy based pan heat the oil over medium heat. Carefully pour in rinsed, drained, and dried rice.
Wash the rice an hour or two in advance so it can dry a bit. If it goes into the pan really wet it will splatter the oil and can burn skin with the spitting. Using a pot with deep sides will help contain the splatters. It should just sizzle if dried before cooking.
Step 2
Stirring continuously until the rice changes in colour to a matte white and it puffs up slightly. The rice is starting to cook in the oil at this point and it becomes Mexican fried rice. It takes about 3-4 minutes.
The rice will go from its usual translucent to a cloudy white or light golden as it puffs up.
Step 3
Add onions and garlic to the pan and cook until translucent. About 2-3 minutes. Stirring often.
You may need to reduce the heat slightly so they do not catch and brown around the edges.
Step 4
Add in the cumin and salt. Stir well to coat all the ingredients in the pan. Let it cook for 1-2 minutes.
The cumin should get nice and fragrant as it cooks.
Step 4
Pour in the vegetable stock, can of diced tomatoes and all the liquid from the can, and tomato paste. Stir to combine the ingredients and work the tomato paste through the stock.
If you prefer a smoother mexican rice without tomato pieces in it you can blend the stock, diced tomatoes, and tomato paste.
Step 4
Bring the rice to a boil. Reduce the heat so it simmers and cover the pan with a well fitting lid. Let the rice continue to simmer for 20-25 minutes.
Check on it after 20 minutes, don't remove the lid until then.
Step 4
After simmering has finished, remove the lid off the pan and use a large fork to fluff the rice slightly. Garnish with chopped fresh cilantro immediately before serving.
If the rice is still really wet, remove the lid and let it sit on the hot burner for 2-3 minutes. Stir it often to make sure it doesn't burn on the bottom of the pan.
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Substitutions, Variations, & Adaptations
- Dried Onion and Garlic - Instead of fresh garlic and onions you can switch to garlic and onion powder or use frozen minced garlic or onions to make vegan Mexican rice.
- Spanish Rice - Use saffron soaked in hot water instead of cumin, diced red bell pepper instead of diced tomatoes, and add ground coriander in place of tomato paste.
- Chicken - Chicken broth can be swapped out with vegetable stock for those that eat meat.
- Spicy - Add diced jalapenos, serrano, or habanero peppers to the tomatoes for a kick of heat in this Mexican rice vegan recipe dish.
- Herbs - Chop cilantro or parsley and add it to the tomatoes for adding a bit of an herb-y twist.
- Beans and Corn - A can of black beans or corn can be added to the rice before it is simmered and boiled. Adding beans will increase the protein and make this a great side dish for a plant based meal.
Storage and Reheating Instructions
Rice is one of those foods that should be cooled and stored promptly and properly. For more information on how to properly cook rice check out this article by The UK Government. Rice is considered a higher risk food if not stored properly.
Storage
Try to store your vegan Mexican rice within 1-1½ hour of cooking. It is best when put in a thin layer and quickly cooled.
Fridge
If cooled properly, Mexican fried rice can be kept in a well sealed container for up to 3 days.
Freezer
Vegetarian Mexican rice can be stored frozen. We like to store it in one of two portion sizes, either single serve portions or family sized for ease of use. Once frozen it will keep for up to 6 months in the freezer.
Reheating
For best food safety practices only reheat the amount of rice you need. It is not recommended to reheat food more than once. If it has been reheated and not consumed it cannot be stored again due to food borne illness risk.
Stove Top
In a medium pan, add the amount of vegetarian Mexican rice needed and 2 tablespoons of water per portion to the rice. Over medium high heat, cover the pot and bring it to a boil and let it simmer for up to 3-5 minutes. The rice should be reheated until it reaches 165 F at its centre and all over.
Top Tip
Wash the vegan Mexican rice 1-2 hours before cooking and let it dry out. You can spread it on a clean tea towel (that is not used for allergens) or on paper towels to dry. By letting the rice dry first you reduce the risk of the oil spitting and splattering on your skin as you stir the rice to puff it up. It is a really good safety trick and will help to speed up the frying of the rice as well as the water will not need to heat off, steaming the rice instead of puffing it up for the Mexican rice vegan recipe.
Equipment
- Knife and Cutting Board - For mincing the onion and garlic very finely. A good knife is recommended for this step in our vegan Mexican rice recipe .
- Measuring Cups and Spoons - To measure both dry and liquid ingredients you will need both kinds of measuring cups and spoons for dry spices when making this Mexican rice vegan recipe.
- Medium Bowl - For washing the rice in. It would be big enough for the rice to sink below the water with a couple of inches of water above it.
- Pot with Lid - a deep pot is ideal to keep the splattering oil safely contained. A well fitting lid is also the best option for this recipe.
- Cooking Utensils - We like to use a spatula to stir the rice continuously while frying it in the oil. A fork is needed after to fluff the vegan Mexican rice up.
FAQ
The spices used are different. Though many people will interchange the two names they are actually two different styles of rice. Spanish rice uses saffron to colour it and sweet bell peppers. The rice is a lot firmerin spanish rice. Mexican rice is a softer rice dish flavoured by cumin.
Many people will interchange the two names or call Mexican rice Spanish rice because they are different. Spanish rice has flavours from European Spanish cooking whereas Mexican rice is made with Mexican and Southwestern American flavours and ingredients.
Three tips for fluffier Mexican rice- use the right size of grain, toast the rice, and wash the rice before cooking. Use a long grain rice for fluffier Mexican rice. Medium and small grain rice will yield a stickier rice dish when cooked.
Another trick is to toast the rice in a pan with oil before making the vegan Mexican rice. This will help with liquid absorption and give you the fluffiest rice. Washing some of the starch out of the rice will also stop it from sticking together.
About ½ -1 Cup of cooked rice per adult is the general rule of thumb. If rice is served as the side dish go with ½ cup of cooked rice per person. This also works if you are serving Mexican rice with pork carnitas or in a vegan bean burrito.
For a main course that is mostly rice, like soy free fried rice, increase the amount to around 1 cup of cooked rice per adult guest. We often top Mexican rice with shredded taco meat or jackfruit and beans as a main dish.
What To Serve With Vegan Mexican Rice
Vegan Mexican rice is the perfect side dish for tacos, fajitas, or chili. It is also fabulous as the base for a rice bowl, or in a homemade burrito. Add leftover taco ingredients with black beans and it is an easy meal. This vegetarian Mexican rice side dish will also work with omnivore main course options for those that eat meat.
📖 Recipe
Equipment
- Knife and Cutting Board
- Measuring cups and spoons
- Medium Pot with lid
- Stirring Utensil
Ingredients
- ¼ Cup Neutral Oil see notes
- 2 Cups Long Grain White Rice rinsed
- ½ Onion small diced
- 3 Cloves Garlic minced
- 1 Tablespoon Cumin dried
- ½ teaspoon Sea Salt see notes
- 4 Cups Vegetable Stock low sodium, gluten free, and soy free
- 28 Ounce Diced Tomatoes, can with liquid (see notes)
- 1 Tablespoon Tomato Paste
Instructions
- In a large heavy based pan heat the oil over medium heat. Carefully pour in rinsed and drained rice. Stirring continuously until the rice changes in colour to a matte white and it puffs up slightly. The rice is starting to cook in the oil at this point. It takes about 3-4 minutes.¼ Cup Neutral Oil, 2 Cups Long Grain White Rice
- Add onions and garlic to the pan and cook until translucent. About 2-3 minutes. Stirring often. Add in the cumin and salt. Stir well to coat all the ingredients in the pan. Let it cook for 1-2 minutes.½ Onion, 3 Cloves Garlic, 1 Tablespoon Cumin, ½ teaspoon Sea Salt
- Pour in the vegetable stock, can of diced tomatoes and all the liquid from the can, and tomato paste. Stir to combine the ingredients and work the tomato paste through the stock.4 Cups Vegetable Stock, 28 Ounce Diced Tomatoes, can, 1 Tablespoon Tomato Paste
- Bring the rice to a boil. Reduce the heat so it simmers and cover the pan with a well fitting lid. Let the rice continue to simmer for 20-25 minutes. After simmering has finished, remove the lid off the pan and use a large fork to fluff the rice slightly.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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