Name: Vegan Spanish Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 1 onion, diced; 1 bell pepper, chopped; 3 cloves garlic, minced; 2 Tbsp tomato paste (double concentrated, preferably); 2 tsp smoked paprika; 2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp cumin; 1.5 tsp coriander; 1.75 tsp sea salt; 1 Tbsp brown sugar (optional); 1 tsp oregano; 2 cups long grain brown rice, rinsed and drained; 28 oz can fire-roasted tomatoes (whole or diced); 3 cups water; 10 sprigs thyme; 1/3 cup cilantro or parsley, for garnish; 2 links soyrizo, cut into 1-inch pieces (optional)

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Vegan Spanish Rice, also known as Mexican rice, red rice (arroz rojo), or tomato rice, is a flavorful and hearty side dish rooted in traditional Latin cuisine. Made with wholesome long grain brown rice, fire-roasted tomatoes, bell peppers, garlic, and a mix of warm spices, this vibrant dish is completely plant-based and deeply satisfying. Whether you're serving it alongside tacos, enchiladas, or enjoying it on its own, it's a dish that brings comfort and bold flavor to the table.

Why You’ll Love This Recipe

This vegan Spanish rice is not only nutritious but also packed with rich, savory flavors. It uses pantry-friendly ingredients and comes together in one pan for easy cooking and cleanup. The smoky spices, fire-roasted tomatoes, and herbs create a depth of flavor that makes this dish a standout, even without animal products. Plus, it's easily customizable to suit your dietary needs and preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

onion, diced
bell pepper, chopped
garlic cloves, minced
tomato paste, double concentrated
smoked paprika
onion powder
garlic powder
ground cumin
ground coriander
sea salt
brown sugar (optional)
dried oregano
long grain brown rice, rinsed and drained
fire-roasted tomatoes (whole or diced)
water
fresh thyme sprigs
cilantro or parsley, for garnish
soyrizo (optional), sliced into 1-inch pieces

Directions

Preheat a 12-inch high-sided sauté pan over medium heat.
If using, add a light drizzle of olive oil and pan-sear the soyrizo until golden brown. Transfer to a bowl and keep warm.
Add diced onion and a pinch of salt to the pan. Sauté until the onion becomes translucent and starts to brown.

Stir in the chopped bell pepper and cook for a few more minutes, until slightly softened.
Push the vegetables to one side of the pan and add the minced garlic in the center with a small drop of oil. Cook for about 40 seconds, until fragrant, then mix everything together.
Add the tomato paste and stir well to coat the vegetables.

Sprinkle in the smoked paprika, onion powder, garlic powder, cumin, coriander, sea salt, brown sugar (if using), and oregano. Cook for another minute until the spices become aromatic.
Stir in the rinsed and drained brown rice, mixing until fully coated in the tomato-spice mixture.
Add the fire-roasted tomatoes along with all their juices. If using whole tomatoes, crush them lightly before adding.

Pour in the water and add the thyme sprigs. Stir everything well, bring to a boil, then reduce the heat to medium-low.
Cover the pan with a tight-fitting lid and simmer for 55 to 60 minutes, or until the rice is tender and all the liquid is absorbed.
Remove the pan from the heat and let the rice sit, covered, for an additional 10 to 15 minutes.

Fluff the rice with a fork, add the cooked soyrizo back in (if using), and garnish with fresh cilantro or parsley. Serve hot.

Servings and timing

Servings: 4 people
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

WFPB (Whole Food Plant-Based): Skip the oil, sauté in water, and omit the soyrizo and brown sugar.
Mild version: Reduce the amount of smoked paprika and omit the soyrizo for a gentler flavor.
Spicy version: Add diced jalapeños or a pinch of cayenne for heat.

White rice option: Use long grain white rice and reduce the cooking time to 20–25 minutes.
Protein boost: Add black beans, chickpeas, or lentils for extra plant-based protein.
Extra veggies: Include zucchini, corn, or mushrooms for more texture and nutrition.

Herb switch: Use fresh basil or scallions for a different flavor profile.
Citrus finish: Squeeze fresh lime juice over the top before serving.
Smoky depth: Stir in a spoonful of chipotle in adobo sauce for a richer smoky flavor.

Meal prep: Make a double batch and use as a filling for burritos, wraps, or bowls.

Storage/Reheating

To store: Let the rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days.
To freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat: Warm on the stovetop over low heat with a splash of water or in the microwave until heated through.

FAQs

Is this rice dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just ensure your soyrizo is certified gluten-free if using.

Can I use white rice instead of brown?

Yes, but adjust the cook time to about 20–25 minutes, and reduce the water slightly.

What is soyrizo, and is it necessary?

Soyrizo is a plant-based chorizo sausage. It adds depth and protein but can be omitted for a lighter or WFPB version.

Can I make this rice oil-free?

Absolutely. Simply sauté the vegetables in water or vegetable broth instead of oil.

Do I need to rinse the rice first?

Yes, rinsing helps remove excess starch and prevents the rice from becoming too sticky.

Can I use fresh tomatoes instead of canned?

You can, but fire-roasted canned tomatoes add a richer, deeper flavor. If using fresh, roast or sauté them first.

What type of pan should I use?

A high-sided sauté pan or a Dutch oven with a tight-fitting lid works best to trap steam and cook the rice evenly.

How do I avoid mushy rice?

Use long grain rice, rinse it before cooking, and avoid over-stirring during cooking.

Can I use different herbs?

Yes, parsley, scallions, or even fresh basil can be used based on your preference.

Is this dish good for meal prep?

Definitely. It reheats well and can be used in tacos, wraps, or bowls throughout the week.

Conclusion

Vegan Spanish Rice is a satisfying, flavorful side dish that brings bold taste and comfort to your table. With its smoky spices, tender grains, and vibrant tomato base, it’s a fantastic addition to any plant-based meal. Whether served on its own, alongside tacos, or as part of a hearty bowl, this versatile rice dish is sure to become a regular in your kitchen rotation.