Description
This vibrant Vegan Mexican Rice recipe combines long-grain rice with a flavorful blend of tomatoes, red chili, onions, and garlic, baked to perfection in the oven. It’s an easy, wholesome side dish bursting with authentic Mexican flavors, perfect for vegans and anyone seeking a delicious plant-based option.
Ingredients
Rice and Base
- 1 cup long-grain rice
- 1 tablespoon extra virgin olive oil
Tomato Blend
- ½ cup canned chopped tomatoes
- ½ small red chili, chopped (remove seeds for less spicy)
- 1 medium onion, quartered
- 2 garlic cloves
Liquids and Seasoning
- 1 ½ cups vegetable broth
- ½ teaspoon salt (omit if using salted broth)
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) to prepare for baking the rice.
- Wash Rice: Place the rice in a fine strainer, rinse thoroughly under cold water until it runs clear to remove excess starch, then drain well.
- Sauté Rice: Heat a small pot or oven-safe pot on the stove over medium heat. Add the olive oil and rice, sautéing for about 2 minutes while stirring frequently to lightly toast the rice and enhance its nutty flavor. Transfer the rice to a small baking dish or keep it in the oven-safe pot.
- Prepare Tomato Mixture: In a blender or food processor, combine the canned chopped tomatoes, chopped red chili, quartered onion, garlic cloves, vegetable broth, and salt. Blend until the mixture is completely smooth.
- Measure Liquid: Confirm you have 2 cups of the blended tomato mixture. If there’s less, add extra water or broth to reach 2 cups for perfect rice cooking consistency.
- Combine and Bake (First Phase): Pour the tomato mixture evenly over the sautéed rice. Cover the dish tightly with a lid or aluminum foil to retain moisture, and bake for 15 minutes.
- Stir and Continue Baking (Second Phase): After 15 minutes, carefully remove the cover and stir the rice to coat it evenly with the tomato sauce. Return it uncovered to the oven and bake for an additional 10 to 15 minutes, or until the rice is tender and most of the liquid has absorbed.
- Fluff and Serve: Take the rice out of the oven and fluff it gently with a fork to separate the grains. Serve hot as a delicious vegan side dish or base for your favorite Mexican-inspired meals.
Notes
- Adjust the amount of red chili according to your spice tolerance; removing seeds reduces heat.
- Using an oven-safe pot allows you to sauté and bake the rice in the same vessel, minimizing cleanup.
- If you prefer a softer rice texture, add an extra ¼ cup of liquid before baking.
- This recipe can be scaled up to serve more people by increasing all ingredients proportionally.
- Serve with beans, guacamole, or vegan protein for a complete meal.
