Vegan Mexican Rice

Mexican rice is very similar to the tomato rice that the South Indians make. In the Indian version, we would temper it with mustard and curry leaves. This is a simple and quick dish to make. Serve it with salsa (will be posting recipe soon) and as a side to vegetables or meat. This goes well with the peppers I made for the vegetarian fajita which I have posted earlier.


  • 1 cup long grained rice (I used basmati rice)
  • 1 cup vegetable stock, heated (or 1 cube bouillon mixed in 1 cup of warm water
  • salt to taste (be careful with the salt as the stock will have some salt)
  • 4 Roma or local tomatoes, quartered (you could use 1 can of crushed tomato and leave out the paste)
  • 1 tsp tomato paste
  • 1 big onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1-2 green chillies1-2 tbsp vegetable oil
  • 1/2 tsp cumin powder
  • 1/2 cup of cubed peppers or peas
  • 1 tbsp chopped coriander (cilantro)


  • Wash rice and strain. Let it sit in the colander for 20-30 minutes.
  • In a blender, blend the tomato, tomato paste, onions, garlic, and chillies.
  • In a saute pan, heat the oil. Add peppers and saute for a minute.
  • Add rice and saute till the rice is translucent.
  • Add the blended onion-tomato mixture and the stock.
  • Add salt to taste, cumin powder.
  • Mix and cover (At this stage, you can also transfer to an electric rice cooker).
  • Let it cook on a low flame for about 10 minutes or till the rice is cooked.
  • Sprinkle some coriander leaves and serve hot.

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